- 450g very thinly sliced beef bulgogi meat (sold at Asian supermarkets), or sirloin
- 3 tbsp dark brown sugar
- 1 small unpeeled firm but ripe pear, grated (optional)
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1½ tbsp toasted sesame oil
- 2 tbsp vegetable oil
- 5 garlic cloves, grated or crushed
- 1½ tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1½ tbsp roasted crushed sesame seeds
- 1 small onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 white button mushrooms, sliced
- 1 small carrot, julienned or chopped into fine matchsticks (see tip)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 chives, snipped
- 1 tbsp black sesame seeds
- 1 tbsp toasted sesame seeds
In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.
Preparing carrots Korean-style
Korean food often involves finely shredded or ‘julienned’ vegetables, such as carrots and moli. My favourite method, and the easiest way of doing this, is using a gadget called a julienne peeler, which you run down the vegetable to give you long sticks. Or, if you’re confident with a knife, cut very fine strips before shredding them into fine matchsticks.