Bulgogi – Korean "fire meat"

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

main dish

Total: 2 hr 45 min. | Active: 45 min.

lactose-free

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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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

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

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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