Bulgogi – Korean style beef

The key to success with this dish is to slice the beef as thinly as possible. The easiest way to achieve this is to place the meat in the freezer for a couple of hours and slice while semi-frozen. Leaving the meat to marinate overnight (if possible) also ensures the most flavour.

Ingredients

• 500g beef scotch fillet or rump, very thinly sliced
• 1 small onion, sliced
• 4-5 spring onions, sliced on an angle
• 1 carrot, grated
• 5 cloves of garlic, crushed
• ¼ cup soy sauce
• 3 tbsp sugar
• 1 tbsp sesame oil
• Steam rice and lettuce to serve

Method

1. First make the marinade – place the garlic, soy sauce, sugar, and sesame oil into a bowl.
2. Once the sugar has dissolved, add the meat, onions, and carrot, and mix thoroughly.
3. Leave to marinate for at least 2 hours or overnight if time allows.
4. Drain off the excess liquid and cook your meat in a hot frying pan or on a BBQ (as the meat is so thin it will only take a few minutes).
5. Serve with salad or wrap in a lettuce leaf with a spoonful of rice.

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