Bulgogi. Meaty? YES!

Bulgogi, also known as Korean barbecue, is the most famous traditional dish in Korea. The word “Bulgogi” literally means “meat (gogi) cooked directly on fire (bul)”. It is probably the easiest to prepare among any Korean dishes.

 

 

  Bulgogi (serves 2)

 

400g beef, 1/2 onion (80g), one clove of garlic, one stalk of green onion

 

Seasoning: 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp sesame oil,

1/2 tsp sesame seeds, 1/2 tsp pepper

Preparation:

1. Slice the meat as thin as possible.

2. Chop up the garlic and green onion (only the white part) finely.
3. Cut the onion in 0.5 cm slices.

4. Put all the ingredients in a bowl and marinate for 30 minutes.

 

Cooking:

1. Preheat the frying pan or grill.

2. Cook the meat on each side.

 

On the side: Vegetable sticks (serves 2)

1/2 cucumber, 1/2 carrot, lettuce leaves of your choice, 1 Tbsp Ssamjang sauce

Preparation:
1. Wash the lettuce and drain well.
2. Peel the vegetables and cut in 5~6 cm long and 1 cm thick sticks.

Setting:

Arrange some lettuce leaves on a plate then put the Bulgogi.
Put the vegetable sticks in a glass and Ssamjang sauce on the side.

What is Ssamjang?

Ssam is a word derived from the verb “to wrap”. Ssamjang is a prepared sauce mainly served with any vegetable wraps however often served with meat as well. You can buy a pre-made Ssamjang from a Korean (or Asian) grocery shop or make your own. The recipe will be posted in two weeks time.