A tasty recipe for Korean barbecue beef with the most flavourful marinade. The thin slices of meat cook quickly, and it’s so tender.
MARINADE FOR THE BEEF
Beef sliced 300g
1 onion pureed
2 pears pureed
FOR THE SAUCE
200g soy sauce
80g sugar
10g garlic
50g mirin
20g plum extract (available at Chinese or Korean groceries, otherwise replace with golden syrup)
100g filtered water
Black pepper
Sesame oil
80g carrot finely sliced
80g onion finely sliced
50g mushroom (enoki or oyster)
30g spring onion sliced
Toasted sesame seeds
DIRECTIONS
First of all, to marinate the beef place it in a bowl.
Blend the onion and pear then squeeze them.
Pour the juice from the onion and pear puree over the beef and leave it for an hour.
Slice the carrot, onion, spring onion and mushroom and set aside.
For the sauce place the soy, sugar, garlic, mirin, plum extract, black pepper,
sesame and sesame oil in a bowl mix well.
Remove the beef from the marinade, then add it to the sauce mixture
with all the vegetables.
Allow it to marinate in the fridge for couple of hours or overnight.
Heat 1 tablespoon of vegetable oil in a pan over medium-high heat.
Add the beef with all the marinade and vegetables and cook for five to eight minutes.
Once the beef is cooked place Bulgogi on a prepared plate and garnish with sliced spring onion and sesame seeds.
Serve with steamed rice or glass noodles.
