Korean Meat Bulgogi

    2 hours 20 mins

    Bulgogi translates to 'fire meat' and that should come as a pleasant surprise to our palates, used as they are, to fiery flavours. Koreans, like us, take their mirchis seriously! You may use beef or any meat of choice.

    1 person made this

    Serves: 2 

    • 125ml soy sauce
    • 1 tablespoon sesame oil
    • 2 tablespoons dark brown soft sugar
    • 3 cloves garlic, crushed
    • 1 large red onion, chopped
    • ground black pepper to taste
    • 1 teaspoon dried red chilli flakes
    • 2 tablespoons sesame seeds
    • 2 onions, chopped
    • 1 small carrot, chopped
    • 450g beef frying steak, sliced paper thin

    Prep:15min  ›  Cook:5min  ›  Extra time:2hr marinating  ›  Ready in:2hr20min 

    1. In a large bowl, mix together the soy sauce, sesame oil, dark brown soft sugar, garlic and red onion. Stir in the black pepper, red chilli flakes, sesame seeds, leeks and carrot. Mix in the steak by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
    2. Brush the bottom half of a pot with cooking oil, and heat over medium-high heat. Add all of the steak and marinade at once, and cook stirring constantly. The beef will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.

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     -  20 Jul 2010