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Fiery (Bulgogi) beef Korean-style

17/9/2014

 
Korean style bulgogi beef by Liz Posmyk Good Things
When it comes to variety and availability of ingredients in food shopping, my Peter and I count our blessings. Five minutes from our home in one direction there are several excellent grocery stories, including specialty Indian, Persian and Asian; as well as a Halal butcher. And about five minutes down the road in the opposite direction we have the wonderful Capital Region Farmer's Market, as well as a well stocked Korean supermarket and butcher.

The thinly sliced sirloin from the Korean butcher's counter is one of our favourites. It's so fresh and tender — and makes for delicious stir fries, barbecues and chargrilled dishes. With a good supply of home-grown chillies and garlic, I often make my own version of the Korean fiery (Bulgogi) beef. If the weather is good, sous-chef Peter chargrills the meat on the barbecue outdoors, but for the last few months I've been cooking it successfully in my wok. 

Bulgogi is a popular dish worldwide and even Peter's dear little elderly mum, Joan, who is visiting with us at present, enjoys it immensely -- though I do cut back a little on the bird's eye chillies when I make it for her. If you are unable to source pre-sliced sirloin in the Korean style, slice your steaks and beat them well with a meat mallet until they are very flat indeed. The recipe I share here is my own creation, and I've taken the liberty of adding sliced Buderim baby stem ginger in syrup, as well as using low salt Tamari or soy sauce. I don't serve a dipping sauce, choosing instead to simply marinate the meat before cooking it.

The recipe...

FIERY (BULGOGI) BEEF KOREAN-STYLE
1kg beef sirloin (or perhaps rump or fillet)

For the marinade:
1/2 cup low salt Tamari or soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
1-2 cloves garlic, chopped
1-2 bird's eye chillies, sliced, more if preferred
1 tablespoon Buderim baby stem ginger (with the syrup) chopped*

1 tablespoon black and/or white sesame seeds, lightly toasted (garnish)
fresh greens: salad leaves, steamed baby green beans or spinach, to serve

As mentioned above, the beef should be thinly sliced and beaten flat. To make the marinade, combine all the ingredients in a small jug and stir to combine. Place the beef slices into a large Pyrex bowl and pour over the marinade. Refrigerate for several hours. To cook the meat, heat a chargrill (or wok or griddle) to high and quickly cook the meat, searing it on both sides. Serve sprinkled with the toasted sesame seeds and plenty of greens. This will serve 4-6 as a main. 

* If you are unable to source the baby stem ginger in syrup, perhaps use naked ginger or crystallised ginger. If you use fresh ginger, add two teaspoons of raw sugar to the marinade.
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Thinly sliced beef

Home grown chillies and garlic

Baby stem ginger in syrup

Oyster sauce

Bulgogi beef marinating

Korean style bulgogi beef

Tell me dear readers, do you have a good selection of multicultural grocery stories in your part of the world? And are the ingredients you like to use readily available?
Lorraine @ Not Quite Nigella link
16/9/2014 02:41:58 pm

I do so enjoy Korean food! And this is one of my favourite,especially cooked over charcoal the smell embedded in my clothes! :D

Lizzy
24/9/2014 11:46:16 am

How yummy! I must fire up my chiminea and use my rack to cook this! Thanks Lorraine.

Maureen link
16/9/2014 09:30:19 pm

Peter's mum would be over the moon with this dish, I'm sure. I know I would be. I really like Korean food but there's not much of it up this way.

Lizzy
24/9/2014 11:47:05 am

Thanks Maureen, I love Korean food too.

Glamorous Glutton link
17/9/2014 01:36:03 am

This looks delicious, I've never made any Korean food. I use an Asian supermarket nearby which usually has most of the things I need both fresh herbs and spices and tinned and preserved items. GG

Lizzy
24/9/2014 11:47:53 am

Hi GG, this is the only Korean dish I have tried so far... good to have a local Asian supermarket, isn't it : )

cheri link
17/9/2014 01:12:22 pm

What a wonderful dish and the spices used, love Korean food!

Lizzy
24/9/2014 11:49:01 am

Me too, Cheri. : )

anna@shenANNAgans link
17/9/2014 01:16:14 pm

Mmmmmmm, Bolgigi. I very well may or may not have pushed people out of the way to get the last serve for this

Lizzy
24/9/2014 11:49:23 am

You are funny, Anna!

Gourmet Getaways link
17/9/2014 03:17:04 pm

You make it look so easy to prepare! Easy and delicious bulgogi that i must try. Thanks, Lizzy!

Julie
Gourmet Getaways

Lizzy
24/9/2014 11:49:55 am

Thanks Julie, very kind of you!

Hotly Spiced link
17/9/2014 05:48:33 pm

I love the look of this beef dish. It has so many delicious marinade ingredients and I'm a big fan of birds eye chilies. How fantastic that you live so close to a lot of great produce xx

Lizzy
24/9/2014 11:50:20 am

So true, Charlie. xo

Gary Lum link
17/9/2014 07:53:37 pm

Wow, that looks fantastic Liz

Lizzy
24/9/2014 11:50:41 am

Gary, thank you kindly!

Goldenpudding link
17/9/2014 08:18:43 pm

Sounds wonderful Liz - I wonder if you mind saying where your fantastic Korean butcher is? We have some great Asian groceries near us but I haven’t come across a Korean grocery or butcher.

Lizzy
24/9/2014 11:51:25 am

Thanks so much, per my email, the butcher/grocer is on Flemington Road. : ) Good luck with the dish.

David Scott Allen link
21/9/2014 10:18:51 am

This looks so good, and is slightly different from my favorite Vietnamese beef dish, Bo Luc Lac. I definitely need to give this a try!

Lizzy
24/9/2014 11:51:50 am

Hi David, I love Bo Luc Lac too!

Rosa link
22/9/2014 02:49:00 am

Scrumptious! I love Korean food. So tasty.

Cheers,

Rosa

Lizzy
24/9/2014 11:52:10 am

Thanks Rosa : )


Comments are closed.

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