So Bulgogi

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 3 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg roast beef or rump steak
  • 150 ml soy sauce
  • 3 cloves garlic, pressed
  • 2 cm ginger root, pressed
  • 2 spring onion (s)
  • 1 kiwi (s), or pear, pureed
  • 1 dash oil (sesame oil)
  • 100 ml syrup (corn syrup)
So Bulgogi
So Bulgogi

Instructions

  1. Wash, clean and peel fruit and vegetables.
  2. Cut the beef into bite-sized, very thin slices and place in a bowl. Then the kiwi or pear is pureed and poured over the meat. Add some sesame oil, garlic and ginger, as well as the sliced spring onions.
  3. At the end the soy sauce is poured over it. Mix well so that all of the meat can absorb the soy sauce. Let it steep in the refrigerator for at least 3 hours (optimally: 1 day).
  4. Check at least once whether the soy sauce is well absorbed into the meat, ideally smelling it. If it doesn`t smell spicy enough, just add a little soy sauce.
  5. The meat is seared in a pan without oil for approx. 5 - 8 minutes. A few minutes before the meat is ready, you should add the corn syrup (you can find it in every well-stocked Asian market), this creates a little more sauce and the dish gets a slightly sweet note.
  6. Rice goes best with it.

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