Chef Jinsoon Kim Beef bulgogi
- Prep time 20Min
- Cook time 0Min
- Technique
- Meat Beef
- Cut Blade
- Serves 6
Beef bulgogi
Ingredients
3 pound bolar blade, thinly sliced
2 tablespoons brown sugar
2 tablespoons dark soy sauce
2 teaspoons sesame oil
2 teaspoons crushed garlic
1 tablespoon rice wine
salt
pinch of black pepper
Accompaniments:
Lettuce
Steamed rice
Lightly toasted sesame seeds
Spring onions
Method
For Marinating Meat:
Trim any
excess fat off the beef. Distribute the sugar evenly on the beef by sprinkling
it over each piece. Allow the beef to sit for 10 minutes.
In a separate bowl, mix together the soy sauce, sesame oil, garlic, rice wine, salt and pepper. Put aside.
Add the soy sauce mixture to the beef and mix. Allow the beef to marinate 10 minutes. Because the beef is so thin, it doesn’t require long marinating time.
For Cooking Beef:
Heat a
cast iron skillet/pan and cook the beef, turning once only until just browned.
Be careful not to overcook. Remove the beef while it is still a little pink and
rest in a warm place before slicing into smaller pieces.
To Serve:
Serve
Bulgogi in lettuce cups with steamed rice, and sprinkle with toasted sesame
seeds and finely chopped spring onion. Wrap into a parcel and eat. This dish
can be served as a canapé, or as a shared dish for the middle of the table with
the condiments in bowls and customers putting their own parcel together.
