KOREAN BULGOGI
1 kg beef fillet or sirloin steak
125 ml (1/2 cup) soy sauce
80 ml (1/3 cup) sugar
45 ml (3 tablespoons) rice wine or sherry
30 ml (2 tablespoons) sesame oil
8 garlic cloves, minced
4 spring onions, minced
30 ml (2 tablespoons) sesame seeds, roasted
2,5 ml (1/2 teaspoon) ground black pepper
Dipping Sauce:
45 ml (3 tablespoons) sunflower oil
2 garlic cloves, minced
10 ml (2 teaspoons) sesame seeds, roasted
10 ml (2 teaspoons) spring onions, finely chopped
1 red chilli, finely chopped
salt and ground black pepper to taste
1. Cut the meat with the grain into long strips. Place the meat in a glass dish. Combine the marinade ingredients and whisk until the sugar dissolves. Pour the marinade over the meat and cover with plastic cling film. Marinate in the refrigerator over night, turning the meat once.
2. Make the dipping sauce. Combine all the ingredients and mix well. Pour into dipping bowls and have it ready to serve with the meat.
3. Heat a griddle pan and quickly fry the strips of meat over high heat. Serve at once with lettuce leaves and dipping sauce.
Thanks to www.naomiiscooking.com for this recipe.
