Bulgogi

Bulgogi

Bulgogi or Koren fire meat is a dish that my son, Peter, has been asking me to cook.  This again is from Lily Wai Sek Hong.

Ingredients:

1      kg thinly sliced rib eye steak (freezer section of Chinese shops or ask the Chinese butcher for thinly sliced meat for steamboat)

1/3   cup soy sauce

3      tablespoon sugar

1      tablespoon sesame oil

3      cloves garlic, chopped

1/2   brown onion, sliced

1/4   tsp freshly gound black pepper

Method:

Whisk all the ingredients toether in a shallow casserole except beef and onions. 

When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands, into each slice of beef.

Cover and refrigerate for at least 1 hour.

To pan fry, place a few slices of beef in single layers, completely flat on a hot, oiled grill or the special Korean BBQ grill, and fry till each side is cooked or the sides are brown and crispy. I did not have a grill handy, so used a hot wok instead.  The fragrance was beautiful!