On our trip through Korea, we encountered bulgogi everywhere. Fire meat, as bulgogi translates, is a classic of Korean cuisine. Bulgogi can be made 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 glowing hot charcoal. Alternatively, you can, of course, also use a wok or an iron skillet. Bulgogi is served with ssamjang, a spicy chili-soybean sauce, and green lettuce leaves.
- 500g entrecote or hip from beef
- 0.25 unripe pear
- 1 onion
- 1 clove of garlic
- 2 spring onions
- 2 tbsp Bright soy sauce in organic quality by Lee Kum Kee
- 2 tbsp coconut blossom sugar from small farmers from Cambodia
- 2 tbsp toasted sesame oil strong, nutty flavor-from
- 100% Sesame
- 2 carrots
- Salt
- Larger leaves of 4 romana salad hearts
- 4 tbsp oil for frying
- 4 Ssamjango
- 2 tbsp roasted sesame seeds
- Rinse meat, pat dry and cut into very thin slices across the fiber.
- Peel, core, and roughly chop the pear. Peel and roughly chop the onion and garlic, blend everything together in a food processor until a paste forms, and transfer to a bowl. Peel, wash, and finely chop 1 spring onion, add it to the paste along 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 and thinly slice carrots, then blanch in boiling salted water for 2 minutes, drain and drain.
- Wash the lettuce leaves and shake them dry. Trim and wash the remaining spring onions and cut them into rings.
Heat oil in an iron skillet or wok over high heat until smoking. Sear the meat and carrots in batches to prevent them from absorbing water. - Spread ssamjang on lettuce leaves, top with some of the meat mixture, and sprinkle with spring onions and sesame seeds. Arrange on a platter and serve immediately.
