Miss Kimchis Bulgogi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef, (entrecôte or other hih-quality cut)
- 3 carrot (s)
- 2 bunch spring onion (s)
- 1 onion (s)
- 125 ml soy sauce
- 3 tablespoon sugar, brown
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 5 clove (s) garlic
- 0.25 ¼ pear (s), (nashi), alternatively apple or pear
- 1 dash sake
- 1 dash rice vinegar
- 1 pinch (s) chili powder, Korean
Print Recipe
Pin Recipe Instructions
- Cut the beef into very thin slices. Also cut the carrots diagonally into thin slices. Cut the spring onions and onions into thin rings. Puree the nashi pear and garlic in a blender.
- For the marinade, mix the soy sauce, sugar, honey, sesame oil, garlic, Nashi pear, pepper, sake, rice vinegar and chili powder.
- Put the meat, carrots, spring onions and onions in a large bowl and mix well with the marinade. It is best to let it steep in the refrigerator for a few hours.
- Then fry briefly in a grill pan.
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