Beef bulgogi is also known as Korean beef stir-fry. Bulgogi can also be stir-fried chicken or pork, but marinated differently. It is one of the most common Korean dishes served in restaurants alongside kimchi, kalbi and bibimbap (rice bowls). You can eat it with rice or wrap it in lettuce, either way it is definitely good.
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound beef top sirloin, thinly sliced
1 carrot, julienned
8 scallions, chopped
1/2 yellow onion, chopped
1 tablespoon kochujang (Korean red pepper paste) – optional
In a large bowl, combine the soy sauce, sesame oil, garlic, onions, scallions, sugar, salt, pepper and chilli paste (if desired). Mix all the ingredients well, until the sugar and salt granules dissolve.
Place the meat and carrots in a re-sealable bag. Pour in the marinade and refrigerate for an hour up to overnight. Turn the bag at least once, so that the marinade coats the meat evenly.
Preheat a non-stick frying pan or a Korean stove top grill. Grease it with oil and stir-fry the beef and carrots for 10-15 minutes or until they are browned.
Serve warm with rice and vegetables.
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