Bulgogi - Three Ways
So I'm a big fan of Korean food, that salty, fresh, umami goodness.
Beef bulgogi is one of my faves, and is especially great from a food truck that I can never remember that lives on Whitecross Street near the Barbican that isn't shy with their Kimchi *drool face*.
Anyway 14 hour days later working in fitness, i need me some mother fucking umami. i found a recipe and well bodged it together and it works great. Here's how I make it.
Soy sauce 4 tbl spoon
Sesame Oil 4 tbl spoon
Mirin 3 tbl spoon
Fish Sauce 3 tbl spoon
Black pepper to tast
Lime Juice (half of one )
Garlic (5 cloves, finely diced )
Ginger (1.5 inch finely diced)
1 red Onion per person (quartered )
Honey - a dash
Rice (- Groundbreaking, 75g uncooked per person)
The Star of the show
So last time I made it, I used those super lean quick fry beef steaklets - worked out as about 150g per person, I've also used rump and fillet before, stick to good quality meat - its going to be cooked med-rare so remember that.
Or Pescy - meaty white fish - Pollock, Colley, or to a lesser extent Salmon
Veggie/Vegan - Tofu (the firm kind) or Aubergine *insert emoji*
Whack all marinade in a little baggy then pop the beef ( or alternative ) in and leave in the fridge.
A few hours is fine, all day with the heavier proteins is great just be careful with delicate fish as the acidity will break it down.
Meat is out of the fridge - remove from marinade - don't throw anything away.
Prep yo' veg!
Rice is on - 10 Mins fish, time to get cracking
Stir fry the Veg - using the marinade as a saucing agent.
Pan fry the beef - get the pan fucking hot, either dry fry or add a little oil to the meat, NOT THE PAN. 2 mins ether side, until nicely seared, you know cook it how you like it, i like it fairly fucking rare. Remove from pan, allow to rest and then carve.
Rice on the plate
Veg on the plate
Meat on the plate
Garnish and enjoy.