Recipe Ingredients
Bulgogi
700g chuck steak, very thinly sliced
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
3 cloves garlic, crushed
3 tablespoons sugar
2 green onions, sliced
1/4 cup water
2 tablespoons vegetable oil, for cooking
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For a hotter sauce add 1 tablespoon gochujang
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Serve with
Lettuce leaf cups
Store bought kimchi
2 shredded carrots
2 Lebanese cucumbers, julienned
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Rice
1 cup long grain rice
1 1/2 cups water
Equipment you need
Small bowl - mix marinade
whisking utensil eg. fork
Container with a lid for marinating the beef
Large saucepan for rice
Stirring implements
Large frypan or wok
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4 serving plates
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Recipe from "101 Asian Dishes You Need to Cook Before You Die" by Jet Tila (St Martins Press, 2017)
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Eastern Asian Recipes | Asian Food
Bulgogi translated means ‘fire meat’. Bulgogi is wafer thin pieces of beef which are marinated and then grilled. Normally they are served in lettuce leaves, but are also used in Bibimbap.
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The dish originates from the 2nd and 3rd centuries, the time of the Koguryo Dynasty which took in North Korea and some of the south as well as part of Manchuria (modern-day China and Russia).
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In its earliest form, it was more like a kebab with chunks of meat soaked in sauce then lined up on a skewer and grilled over a hot fire. This preparation, called ‘maekjeok’, became a court dish called ‘neobiani’ during the Joseon Dynasty (1392-1910), and that used thinner, wider, flatter slices of beef that were marinated. Meat being a luxury commodity, neobiani would only have been eaten by royalty and the upper ruling classes.