Korean Fire Meat
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef
- 4 tablespoon soy sauce
- 1 tablespoon sugar
- 1 clove garlic, crushed
- 1 spring onion (s)
- 1 small onion (s), finely grated
- 0.5 ½ pear (s), finely grated
- 1 tablespoon oil (sesame oil)
- 1 pinch (s) pepper
- some sesame, toasted
Print Recipe
Pin Recipe Instructions
- Cut the beef into very thin slices, either let the butcher cut it or freeze the meat briefly and cut 1 to 2 mm thin with a very sharp knife or bread slicer.
- For the marinade, grate the pear and onion finely, cut the spring onion into fine rings and mix with the other ingredients. Mix the marinade well with the meat slices and let it steep in the refrigerator for at least 1 hour.
- Fry in a hot pan or over a special Bulgogigrill until the meat is cooked through. Try a small piece of meat and add a little soy sauce or a pinch of sugar if necessary. It should taste a little sweet.
- Serve with unsalted rice. Washed green lettuce leaves, dip sauces and kimchi are served with it, if you have one.
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