Bulgogi – Fried Korean Beef

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

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
Bulgogi – Fried Korean Beef
Bulgogi – Fried Korean Beef

Instructions

  1. 1. Mix the ingredients for the marinade. Mix the meat and marinade in a bowl. Let marinate for at least 30 minutes or overnight before cooking.
  2. 2. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Put the marinated meat in the pan and fry for 6 minutes until cooked through. Transfer from the pan into a bowl.
  3. 3. In the same pan, heat another 2 tablespoons of vegetable oil over medium heat. Add the onions and ginger to the pan and sauté for 2-3 minutes until the onions are soft.
  4. 4. Add the cooked meat and stir in briefly until everything is evenly mixed.
  5. 5. Divide the brown rice cooked according to the packaging instructions into two bowls. Place the cucumber and carrots on the sides of the bowls, the meat in the middle. If desired, place a fried egg on top and garnish with sesame seeds.
  6. Marinating tip:
  7. Rub the meat well. I usually wear a glove and rub in circular motions. This makes the meat more tender because the protein is slowly absorbed into the muscle tissue.

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