Koreans are arguably the best archers in the world. Its been said that to shoot like a Korean, you need to be like a Korean …
… so tonight I think I’ll have Bulgogi (Korean Fire Meat) for dinner. That’s being Korean! Lets get started as there’s a little preparation:
Ingredients (for two):
- 1/2 pear, peeled and grated roughly
- 80-90ml soy sauce
- 3 cloves garlic, minced
- 1 tablespoon ginger
- 1 heaped tablespoon Gochujang (a Korean red pepper paste available in Morrisons foreign food section. Its in a red tub)
- 2 tablespoons light brown sugar
- 2 tablespoons toasted sesame oil
Other stuff you need:
- 300-400g (depending on appetite) of boneless steak. I used Denver steak from Morrisons
- Sunflower oil
- 1 green onion, thinly sliced
- 1 teaspoon toasted sesame seeds
What you do:
- Stick the steak in a zip bag and put in the freezer for 30 minutes. This will make slicing easier. Cut across the grain into 6mm or 1/4-inch (in old money) thick strips.
- Mix the pear, soy, sesame oil, garlic, brown sugar, ginger and gochujang paste in a bowl. Place the mixture and the steak in another zip bag into the fridge for at least 3 hours (for best results, overnight). Turn occasionally.
- Dinnertime – get the rice on … you know how long to cook it.
- Heat wok or frying pan to a medium high heat. Fry the steak in a single layer in the sunflower oil for about 2-3 mins a side turning once. It should be well done.
- For the last minute or two, stir the marinade from the bag into the beef and heat til its hot and bubbling. (this will reduce it slightly which is good)
- Serve NOW including scraping out any caramelized marinade (the best bit) and garnish with the green onion and sesame seeds. (in restaurants Bulgogi arrives at your table like fajitas – so hot you have a wait a minute til it calms down).
So …. anything else you need to know? If too much of the marinade is lost in cooking, its a little dry. First time I tried this, I quickly fried a few mushrooms which helped. You dont always need to use the marinade as a marinade, you can use it as a sauce on a stir fry. Just stir fry the beef and stir in the sauce at the end.
So, how was it? Awesome! Think slightly (or more dependent on how much paste you added) spicy BBQ. Did I shoot better? Oddly I did. So there might be something to “eat like a Korean, shoot like a Korean!” ;o)