Bulgogi is thin slices of beef marinated in a special soy sauce and grilled over an open fire. Bulgogi is marinated with herb and garlic and grilled. To marinate beef before cooking is a special technique which can preserve raw beef much longer and mature its taste.
This bulgogi recipe was created by Hana Roh. Bulgogi means 'fire meat" in Korean and is a very popular type of barbecue dish that can easily be prepared at home. It's usually served with rice, lettuce, soybean paste, garlic and onions.
- 600 g thin slices of beef (sirloin, rib-eye, tenderloin or other prime cuts of beef)
- ½ cup rice wine (or red wine)
- 2 tbsp olive oil
- ½ cup sliced brown onion
- 1 cup sliced mushrooms
- 1 spring onion
- pinch of sesame seed or crushed pine nuts, to serve
- ⅓ cup soy sauce
- 80 g medium brown onion
- 90 g pear
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp ginger juice
- 2 tbsp crushed garlic
- ¼ cup potato starch powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 30-40 minutes
Pour rice wine over beef and set aside for about 20 minutes. Drain.
To make the marinade, blend the soy sauce, onion, pear, sugar, honey, ginger juice and garlic to form a paste. Pour marinade over the beef. Stir in the potato starch powder. Set the beef aside for 10-20 minutes.
Heat the pan and add the olive oil. Stir-fry the onion and mushrooms. Set aside.
Cook the beef in frypan over high heat. Add the cooked onion and mushrooms and finely sliced spring onion. Stir-fry for a further minute.
Sprinkle with sesame seeds or crushed pine nuts to serve.