KOREAN BEEF BULGOGI RECIPE
This week we thought we would take you on a journey to try something a bit different, the National dish of Korea - Bulgogi with Kimchi in lettuce wraps.
Our Executive Chef, Andrew MacKenzie is a big fan of Korean food, and loves to cook this at home. 'This is a fantastic dish that is quick and easy to make, and great to get all the family involved, it very versatile as it can be served with rice, noodles or wrapped in lettuce as a taco style snack'.
Bulgogi, literally means fire meat and is made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Kimchi a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including chilli powder, spring onions, garlic, ginger etc.
If you have the Kimchi already made and the beef marinated it only takes minutes to finish and a great dinner for those busy days.
BEEF BULGOGI INGREDIENTS
500g sliced tender beef (sirloin/fillet)
3 spring onions
1 small onion finely sliced
1 small carrot sliced
6 tbsp soy sauce
3 tbsp water
4 tbsp sugar
2 tbsp rice wine vinegar
2 tbsp crushed garlic
2 tbsp sesame oil
2 pears or ½ a Korean pear if you can find it
1 tsp black pepper ground
Cut the meat into slices.
Mix all the marinade ingredients in a bowl.
Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for a minimum of 30 minutes to 1 hour, ideally leave it overnight in the fridge.
Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelised. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelised. Do not put too much meat in the skillet at once.
1 Chinese cabbage
3 garlic cloves, crushed
2.5cm piece of ginger, grated
2 tbsp fish sauce
2 tbsp sriracha chilli sauce or chilli paste (see below)
1 tbsp golden caster sugar
3 tbsp rice vinegar
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded
Slice the cabbage into 2.5cm strips. Tip into a bowl, and mix with 1 tbsp sea salt, then set aside for 1 hr.
Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce, chilli sauce, sugar, and rice vinegar together in a small bowl.
Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, carrot, and spring onions.
Serve straight away or pack into a jar, seal and leave to ferment at room temperature overnight, then chill.
The Kimchi will keep in the fridge for up to two weeks.
To finish, grab your lettuce cups and add some beef bulgogi and top with your kimchi, serve and enjoy!
You can also serve the beef bulgogi with kimchi fried rice or with glass noodles.