Bulgogi – Korean "fire meat"

Name: Bulgogi – Korean "fire meat"
Prep time: 45 min
Total time: 165 min
Yield: 4
Ingredients: 2 onions; 2 garlic cloves; 9 tsp soy sauce; 1 ½ tsp ground cane sugar; 1 ½ tsp agave syrup; 2 spring onions incl. green parts; 2 cm ginger; 1 ½ tsp sesame oil; 2 tsp vermouth (e.g. Noilly Prat); 600 g beef tenderloin; 300 g basmati rice; sesame oil for frying; 1 carrot; 25 g dried shiitake mushrooms; a little pepper; 1 tsp sesame seeds

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 people

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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

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How it's done

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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4 people

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