Korean beef bulgogi
3 cloves garlic
5 centimeter pieces of ginger
1/2 cooking onion
1/2 Asian pear (or apple)
4 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 tablespoons rice vinegar
900 grams top sirloin (or rib-eye), sliced very thin
1 tablespoon canola oil
1 teaspoon toasted sesame seeds
1 carrot julienned
1/2 cucumber, halved and thinly sliced
2 green onions, sliced thinly
Add the garlic, ginger, onion and Asian pear into a food processor and blitz until smooth and creamy. Pour the mixture out into a bowl and mix in the soy sauce, brown sugar, sesame oil and vinegar.
Add the thinly sliced beef to the marinade. Cover and place in fridge for 30 minutes.
Preheat a grill or pan to medium-high and add canola oil.
Add a third of the beef and cook on high for four to six minutes, stirring often until the beef begins to brown slightly. Continue this way until all the beef is cooked.
Serve over a bed of warm sticky rice (or Boston lettuce) garnished with sesame seeds, carrot, cucumber and green onions.
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