Bulgogi (Korean steaks)2013-09-30
I love ordering bulgogi in Korean restaurants because they are usually cooked at the table and it just seems to taste better than when I make it at home for some reason. The meat is tenderised in a marinade of either kiwi or nashi pears. I prefer eating the meat as a wrap but you can also serve it with steamed rice or kimchi fried rice or in bibimbap.
- 1 kg of rib eye, thinly sliced
- 1 nashi pear or kiwi
- 3 tablespoons soy sauce
- 5 garlic cloves
- 1 tablespoon sesame oil
- 1 teaspoon Korean chili flakes
- 2 tablespoons gojuchang
- 2cm knob of ginger
- 3 stalks spring onion, coarsely chopped
- 1 tablespoon toasted sesame seeds
Bung everything for the marinade together (except the sesame seed) in a food processor and whiz until you have a paste.
Do a taste test and adjust the seasoning as desired.
Combine the marinade and the beef together and allow to marinade for at least 30 minutes.
Grill the meat in batches.
Garnish with sesame seed.
Serve with rice or in lettuce and gojuchang on the side.