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
- 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
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.