Korean Bulgogi Beef
Adapted from a recipe by Mrs Kim
Preparation time: 5-15 minutes (plus marinating overnight or during the day)
Cooking time: 5 minutes
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400g/14ozs scotch fillet or porterhouse steak
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2 sticks green spring onion, chopped
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2cm piece of ginger, chopped finely
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1-2 cloves garlic (1 if big, 2 if small), chopped finely
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1 teaspoon ground sesame seeds*
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5 tablespoons soy sauce
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1 tablespoon sugar or honey
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1 tablespoon sesame oil
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2 teaspoons vegetable oil for frying
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1 teaspoon white sesame seeds to garnish (optional)
Buyer's tip: you can buy the ground sesame seeds from Asian grocery stores. Mrs Kim definitely recommended buying this and using it for an authentic flavour. You can also buy thinly sliced beef at Asian grocery stores (usually in the freezer section).
Step 1 - Slice the scotch fillet very thinly-it is easier to slice thinly if it is semi frozen. You can also buy thinly sliced beef at Asian supermarkets in packets (which is what we used). Combine the rest of the ingredients except for sesame oil and sesame seeds in a bowl and mix together. Marinade beef in the mixture overnight.
Step 2 - Heat a barbecue, grill or a frypan onto high heat. Add the sesame oil to the beef mixture and mix to distribute. Add the vegetable oil and fry the beef until browned and cooked through. It will cook quite quickly as the pieces are very thin. Sprinkle with sesame seeds and serve with boiled rice.