Recipe of Korea (Chris)

Bulogi

*Ingredients

-600g scotch fillet

-¾ cup Korean soy sauce

-¼ cup water

-40g sugar

-1 tbsp minced garlic

-1 nashi pear

-1 onion

-1 tbsp sesame oil

-Pinch pepper

-Pinch salt

-Grape seed oil or olive oil

-½ onion sliced

-Spring onion sliced

-Sesame seeds

-Pine nuts

-Optional garnish: finely sliced red pepper, sesame seeds

*Method

Slice the scotch fillet as thin as possible.

Add Korean soy, water, sugar, garlic, salt and pepper.

Puree the nashi pear and onion in a blender and add this to the marinade.
Leave to marinate for approximately 30 minutes.

Just before cooking, mix through sesame oil.

Heat a heavy based pan and add either grape seed or olive oil.

Cook marinated fillet for around 3 minutes, adding the juice so as not to dry the beef.

Add sliced onion and spring onion and cook for another minute.

Serve immediately, garnished with sesame seeds, pine nuts and strips of very fine red pepper.

-Tip:

Koreans love to eat bulgogi by placing a small amount of steamed rice in a lettuce leaf, a slice of bulgogi and small amount of kimchi (pickled fermented vegetable available in Asian stores).

Roll up and eat. It is polite in Korea not to bite into your bulgogi parcel. Most Koreans will eat it in one bite.