- about 350 gram beef
- 5 tablespoons soy sauce
- 2 tablespoons brown sugar
- about 3 cm ginger root
- 2 garlic cloves
- 2 tablespoons sesame seeds + extra
- 2 tablespoons sesame oil
- pepper and salt to taste
- sunflower or other neutral oil
- cooked rice
- lettuce leaves
- red pepper paste or sambal to taste
- handful of finely chopped red cabbage
- 2 carrots
- dash of vinegar
Kitchen equipment needed
- large bowl
- cutting board & chef’s knife
- grill pan
- 2 small bowls
- vegetable peeler
- meat tongs
Preparation — 20 minutes + waiting time
PEEL and finely grate the ginger and garlic cloves. COMBINE the grated garlic and ginger with soy sauce, brown sugar, sesame oil, sesame seeds and season with pepper and salt. DIVIDE the beef into strips and ADD them to the soy mixture, marinate the beef for at least an hour.
Meanwhile CREATE an easy carrot and red cabbage salad. Finely CHOP the cabbage and combine with vinegar, pepper and salt. PEEL the carrots and chop into small pieces, also combine them with vinegar, pepper and salt. RINSE the lettuce leaves and dry them using paper kitchen towels so they won’t break. You can also serve the marinated beef with rice instead of serving them in a lettuce leaf.
Finishing the beef Bulgogi — 10 minutes
Get the marinated meat out of the fridge about half an hour before grilling them.
HEAT a grill pan on high heat. TRANSFER the meat out of the marinade onto a plate and drizzle with a bit of olive oil. GRILL the strips a few minutes on both sides, the core should still be rosé.
DIVIDE a bit of rice, carrot and red cabbage into a lettuce leaf. If you like, you can also add a bit of red pepper paste or sambal. FINISH with the grilled meat and some more sesame seeds. Enjoy!