Ingredients
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1½ lbs (750 g) Sirloin Steak
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1 Onion
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1 Leeks
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8 fresh Shiitake Mushrooms
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Bulgogi Marinade
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1½-2 tablespoons minced Garlic
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4-5 tablespoons Soy Sauce
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2 tablespoons soft Brown Sugar
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2 tablespoons Corn Syrup
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½ teaspoon ground Black Pepper
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2 tablespoons Rice Wine
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1 tablespoon Sesame Oil
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1 large nashi Pear
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2 Green Onion
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½ cup (125 ml) Beef
Directions
Traditional bulgogi is made by cooking very thin strips of marinated beef over a charcoal fire using a special domed griddle with holes. These days, it is more likely to be cooked on a tabletop gas grill or in a cast iron skillet in the kitchen. If possible, barbecue the beef over wood or charcoal to get that good old-fashioned flavor. Thanks to the excellent marinade, the meat will still taste good when cooked in a skillet or frying pan.
Steps
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1
Done
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Mix all the Bulgogi Marinade ingredients together and combine with the beef in a large bowl. Cover and marinate for 2 hours. |
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2
Done
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Heat a large skillet or frying pan, add the beef, onion, leek and mushrooms, and stir-fry over high heat for about 4 minutes, or until the beef is cooked. |
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3
Done
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Garnish with the sesame seeds. Serve with the chili bean paste (gochujang), lettuce leaves, sesame leaves, sliced raw garlic and sliced green chili on the side. |
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4
Done
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Arrange these ingredients and the meat on a leaf, then wrap and dip the parcel in a spicy sauce before eating. |
