Bulgogi Beef
As much as I understood, the traditional bulgogi beef should be marinated with Asian pear purée, but due to lack of them in Berlin, I had to resort to using a kiwi to tenderise the meat. The real one probably tastes different, but this was great in any case.
Ingredients
For the marinade:
- Half an onion
- 3 cloves of garlic
- 1 kiwi
- 50g of brown sugar
- 1 tablespoon of paprika
- 100ml of soy sauce
- 25ml of sesame oil
- 3 spring onions
For marination:
- 200g of rib eye steak, cut into thin slices
- Half an onion, sliced
- 2 spring onions, cut into 4cm pieces
Directions
Put all the marinade ingredients into a blender and blend together until creamy. Into a container, put the thinly sliced pieces of beef, onion and spring onions, and cover with the marinade. Leave in the fridge for ~10 hours (2 hours should be enough, but the longer, the better).
Now you have multiple options of grilling - you can do it on a normal grill, a contact grill (what I used) or in a cast iron skillet. Whatever you choose, just fry the meat and onions with a bit of sesame oil for 2-3 minutes.
Serve with rice, or as I did, with some cauliflower rice. Sprinkle with sesame seeds.
