On our trip through Korea we encountered bulgogi everywhere. Fire meat, as Bulgogi is translated, is a classic of Korean cuisine. You can make bulgogi with beef or pork. Ribeye, entrecôte or prime rib are usually used. The meat is cut into wafer-thin slices, marinated in a mixture of soy sauce, sesame oil, garlic and other ingredients and then grilled on a grill over red-hot charcoal. Alternatively, you can of course also use a wok or an iron pan. Bulgogi is served with ssamjang, a spicy chili-soybean sauce, and green lettuce leaves.
- 500g entrecote or rump of beef
- 0.25 unripe pear
- 1 onion
- 1 clove of garlic
- 2 spring onions
- 2 tbsp light soy sauce in organic quality from Lee Kum Kee
- 2 tbsp coconut blossom sugar from small farmers in Cambodia
- 2 tbsp roasted sesame oil strong, nutty taste - off
- 100% sesame
- 2 carrots
- Salt
- larger leaves from 4 hearts of romaine lettuce
- 4 tablespoons oil for frying
- 4 tbsp ssamjang
- 2 tbsp roasted sesame seeds
- Rinse the meat, pat dry and cut into very thin slices across the grain.
- Peel, core and roughly chop the pear. Peel the onion and garlic, also chop them roughly, puree everything together in the speed chopper to form a paste and put it in a bowl. Clean, wash and finely chop 1 spring onion, add it to the paste with soy sauce, coconut blossom sugar and sesame oil and mix. Add the meat, toss in the mixture and marinate for 30 minutes.
- Meanwhile, peel the carrots and cut them into thin slices, then blanch them in boiling salted water for 2 minutes, drain and drain.
- Wash lettuce leaves and shake dry. Clean and wash the remaining spring onions and cut into rings.
Heat oil in an iron skillet or wok over high heat until smoking. Fry the meat and carrots in batches so that it doesn't draw any water. - Spread lettuce leaves with ssamjang, spread some of the meat mixture on top and sprinkle with spring onions and sesame seeds. Arrange on a platter and serve immediately.
