Bulgogi – Korean "fire meat"

Bulgogi – Korean "fire meat"

Total: 2 hr 45 min. | Active: 45 min.
lactose-free
Nutritional value / person: 548 kcal
, Fat: 9 g
, Carbohydrate: 69 g
, Protein: 44 g
Bulgogi is a classic Korean dish. "Bul" means fire and "gogi" means meat. However, the fire aspect does not signify the fiery hotness of the dish but rather the fact that it is often cooked over an open fire or in a very hot pan. When cooked on a very high heat, the pores of the meat close quickly, making it more juicy. The delicious marinade also adds to the succulence of the meat. Bulgogi is a quick and easy dish to prepare any day of the week. Ideally, the meat should be marinated 1-2 hours ahead of time. Once this has been done, the dish can be cooked up in a flash.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the meat

2 onions, roughly chopped, pureed
2 garlic cloves, squeezed
6 tsp soy sauce
1 ½ tsp ground cane sugar
1 ½ tsp agave syrup or honey
1 spring onion incl. green part, finely chopped
2 cm ginger, grated
1 ½ 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 spring onion incl. green part, finely chopped
1 tsp soy sauce

Remaining ingredients

sesame oil, for frying
1 carrot, 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
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.