Sunday, 2 September 2012

Bulgogi recipe (Korean marinated meat)

This could be one of the most famous Korean dishes. I've yet to meet anyone (apart from vegetarians!) who don't like this. You can buy this in a jar but it tastes so much more tasty homemade. My wife was expecting a jar sauce today and she was asking why this tasted better than usual - it was homemade!
This sauce can be used with beef, pork or chicken. Alternatively, make a batch of it and keep it in the fridge. You could even freeze the sauce if you wanted.

Bulgogi recipe

Spicy? - No
Time to cook? - 10 minutes. Marinate before for 2+ hours
Serves? - 2 people

6 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon honey
1 tablespoon sesame oil
3 tablespoons crushed garlic
2 small pears
1 teaspoon black pepper
3 spring onions
1 tablespoon rice wine (or dry white wine is fine)
Shitake mushrooms
500 thinly sliced beef, pork or chicken


1) The sauce is very simple to make. Mix the soy sauce, sugar, honey, sesame oil, garlic, black pepper, spring onions, rice wine and juice of the pears (I usually crush the pair and squeeze as much juice as I can out. I'll also put in a spoonful of the mush into the sauce) in a bowl. Make sure the sugar has been dissolved. This sauce is meant to have lumps of the pear and garlic, etc in it so don't worry that it doesn't look like a jar sauce!

2) Add the meat and mushrooms and leave to marinate for a couple of hours.

3) In a frying pan, cook the meat for about ten minutes until it starts to brown. Serve with rice.

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