Bulgogi, meaning “fire meat” in Korean, is a dish of grilled
beef marinated in intense seasonings, such as soy sauce, sesame oil, garlic,
and scallions (spring onions).
The is Korean BBQ at its best, and if
you want to cook it outside, try threading the thin strips onto skewers to keep
them under control; they can be pesky little blighters.
Makes 2
INGREDIENTS
FOR
THE BULGOGI:
1lb (450g) sirloin steak, cut into very
thin slices across the grain (it helps to chill the meat in the freezer as it’s
then possible to slice it more thinly)
4 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp sesame
seeds, toasted
2 garlic cloves,
crushed
1 tbsp superfine
(caster) sugar
½ tsp crushed red pepper flakes (chili
flakes)
2 scallions
(spring onions), thinly sliced
½ onion, thinly sliced
1 green bell
pepper, seeded and sliced
2 soft white
rolls
1 scallion (spring onion), thinly sliced
Kimchi, to serve (kimchi is a dish of
fermented cabbage, Chinese leaves, or other vegetables, flavored with ground
Korean chili)
To make the bulgogi, place the steak slices in a
sandwich bag or bowl with all the other ingredients, toss together to mix, then
cover and refrigerate for a couple of hours.
Either thread the meat onto metal or wooden
skewers (if you use wooden ones, soak them in cold water for 30 minutes before
use) and cook on a hot BBQ over direct heat, or pan-fry the meat in a hot oiled
frying pan or skillet until cooked through (discard the marinade). Do the same
with the sliced green bell pepper.
To
assemble the sandwiches, split the rolls and fill with the bulgogi, green bell
pepper slices, scallion (spring onion) slices, and kimchi to taste. Serve
immediately.
