Bulgogi – Fried Korean Beef

Summary

Ingredients

• 2 port. Beef fillet (s), each 30 g, sliced

Also:

• 2 onion (s), red, sliced
• 15 g iner, finely chopped
• 4 tablespoon vegetable oil

For the side dish:

• 500 g rice, brown, cooked
• 0.5 ½ cucumber (s), cut
• 60 g carrot (s), rated
• 2 egg (s) (fried eggs) optional

For the marinade:

• 2 tablespoon Lee Kum Kee Premium Oyster Sauce
• 1 tablespoon Lee Kum Kee Supreme light soy sauce
• 1 tablespoon Lee Kum Kee Pure Sesame Oil
• 1 tablespoon chili paste, Korean (Gochujang)
• 1 tablespoon corn starch
• 1 egg (s)
• 1 teaspoon pepper, black, ground

For the set:

• some sesame

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Instructions

1. Prepare a marinade and mix with the sliced beef in a bowl. Let marinate for at least 30 minutes, preferably overnight.
2. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the marinated beef and fry for 6 minutes until cooked through. Transfer to a bowl.
3. Add another 2 tablespoons of vegetable oil to the same pan over medium heat. Add the onions and ginger, sauté for 2-3 minutes until the onions are soft.
4. Return the cooked beef to the pan and stir for 1 minute until everything is evenly mixed.
5. Cook the brown rice according to package instructions. Divide into two bowls. Arrange cucumber and carrot pieces on the sides with the beef in the center. If desired, top with a fried egg and sprinkle with sesame seeds.