- Primembee Steak
- 1 pear
- Sesame oil
- Brown sugar
- soy sauce
Time for preparing:
40 minutes Bulgogi is a Korean bbq. Thinly sliced and quickly pickled meat with any side dish.
Cut the beef into thin strips, grate the pear on a coarse grater and mix the meat, pear with the rest of the ingredients.
Leave on for 30 minutes at room temperature.
After half an hour, fry the meat in vegetable oil until tender.
Put on top of the side dish. Serve with rice, bulgur, lentils or buckwheat.
Sprinkle with green onions.
Bulgogi (Bulkogi) is one of the most popular dishes of Korean cuisine. Also widely known around the world as a Korean bbq.
In fact, these are pieces of meat cooked on the grill. They may or may not be pickled. It can be beef, pork, veal, or even chicken, although most often it is beef or pork.
In Japan, for example, this dish, which is called yakiniku (fried meat), is often served with a sauce in which these pieces are dipped.
One way or another, recipes, of course, are many. I will give a basic Korean recipe that gives an idea of some of the features of its preparation and serving.
You will need:
- Pork neck, 400 g
- Garlic, 5-6 cloves
- Chives, 4-5 stalks
- Sesame oil, 1 tbsp. spoon
- Sugar brown, 1-2 tbsp. tablespoons
- Soy sauce, 3 tbsp. spoons
- Sesame seeds, 1 teaspoon
- Black or red ground pepper to taste
- Salad leaves
- Garlic, sliced Ssamjan
- paste – Korean miso paste mixed with sesame oil
- Pork cut into thin longitudinal slices of size suitable for sending to the mouth with chopsticks .
- Sprinkle with sesame seeds, finely chopped green onions and chopped garlic. There should be a lot of garlic – this is one of the features of Korean cuisine!
- Next up is sugar and sesame oil
- Finally, soy sauce, preferably Korean, or Japanese.
- Having mixed everything properly, we leave to marinate. At least 30 minutes, preferably a couple of hours.
- Heat the grill over a high heat, or a frying pan. Ideally, of course, a grill.
- In Korea, they use either special tiles with a sloping surface over an open fire or a flat grill surface without corrugation.
- Fry until tender, in the case of pork it is a few minutes.
- It is customary to eat ready-made pieces of meat, wrapping them in a leaf of salad, where they add slices of fresh garlic and ssamjan paste. This paste is difficult to get, but you can do it yourself by mixing miso paste with a little sesame oil and red pepper.