Bulgogi – Korean "fire meat"


Total time: 2hr 45m
Preparation Time: 45m

Servings
For 4 people


Author

Nadja - LouMalou


Nutritional Information

Contains 548 Kcal, 44g Protein, 69g Carbohydrates, 9g Fat


Ingredients

  • To marinate the meat
  • 2 onions, roughly chopped, pureed
  • 2 garlic clove, pressed
  • 6 tsp soy sauce
  • 1.5 tsp ground cane sugar
  • 1.5 tsp agave syrup or honey
  • 1 spring onions incl. green parts, finely chopped
  • 2 cm ginger, grated
  • 1.5 tsp sesame oil
  • 2 tsp vermouth (e.g. Noilly Prat)
  • 600 g beef tenderloin (or beef rump), thinly sliced
  • Rice
  • 300 g basmati rice
  • 1 tsp soy sauce
  • 1 spring onions incl. green parts, finely chopped
  • Remaining ingredients
  • sesame oil for frying
  • 1 carrots, thinly sliced
  • 25 g dried shiitake mushrooms, soaked in water for approx. 30 mins., drained, roughly chopped
  • 2 tsp soy sauce
  • a little pepper
  • 1 tsp sesame seeds

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Instructions

  • To marinate the meat

    Mix all the ingredients together well in a bowl. Add the meat to the marinade, mix well, cover and leave to marinate in the fridge for 1-2 hrs.
  • Rice

    Place the rice in a fine-mesh sieve, rinse with cold water until the water runs clear. Bring the rice to the boil with double the amount of water (600 ml). Cover the pan, turn off the hob, leave the rice to absorb on the hob for approx. 10 mins. Mix in the spring onion and soy sauce, cover the rice and leave to fluff up for a further 5 mins.
  • Remaining ingredients

    Sear the meat in batches in hot oil. Return all of the meat to the pan, add the carrots and mushrooms, continue to cook for approx. 3 mins. Season with soy sauce and pepper. Plate up the meat, sprinkle with sesame seeds. Serve with the rice.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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