Monday, September 19, 2011

Korean Beef Bulgogi

Korean Beef Bulgogi
Home Cooking


This craving came about whilst watching TV, which is something I haven't experienced since MasterChef finished up a couple of months ago. We were flicking through the channels and a Korean cooking show came up. I'm sorry to say that I can't recall what it was called but there was an older lady who did most of the cooking and a younger one who's job it was to taste at various stages and look impressed.


She did a great job of making the food look good because while I'm not usually crazy about Korean food, I developed this sudden craving for bulgogi, which was one of the dishes they cooked.


I ended up making this as part of my cooking spree last Wednesday. Rather than trying to recall the steps in the show and risk doing something crucially wrong, I went to trusty Google and found this SBS reicpe.

Korean Beef Bulgogi

Serves 3-4

Ingredients:
  • 600g scotch fillet
  • 3/4 cup Korean soy sauce (I used Japanese...)
  • 1/4 cup water
  • 40g sugar
  • 1 tbsp minced garlic
  • 1 nashi pear
  • 1 onion
  • 1 tbsp sesame oil
  • salt and pepper
  • grape seed oil or olive oil
  • 1/2 onion sliced
  • sesame seeds
Procedure:

1. Slice the scotch fillet as thin as possible.2. Mix together the soy sayce, water, sugar, garlic, salt and pepper.3. Puree the nashi pear and onion in a blender and add this to the marinade.4. Leave to marinate for approximately 30 minutes.5. Just before cooking, mix through the sesame oil.
6. Heat a heavy based pan and add either grape seed or olive oil. Cook marinated fillet for around 3 minutes, adding the juice so as not to dry the beef.
7. Add sliced onion and cook for another minute.8. Serve immediately, garnished with sesame seeds.


I saw on TV that bulgogi can be eaten wrapped up with a bit of rice in some lettuce cups. We also added a dollop of gochujang (hot pepper paste) which really complimented the flavor of the bulgogi.


The bulgogi itself was very tasty but simple to make. From the directions, I thought it would be more of a stir-fry but mine was quite watery... like a Korean stew. But a very delicious and flavorsome stew at that.

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