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Bulgogi (South Korea)

Name: Bulgogi (South Korea)
Total time: 40 min
Yield: serves 4
Ingredients: 500 g Sliced beef; 3 cloves Garlic; 1 piece Ginger; 4 tbsp Soy sauce; 2 tbsp Honey; 1 tbsp Sesame oil; 1 Onion; 2 stalks Spring onion; 1 tsp Sesame seeds; 150 g Rice

Preparation time: 40 min
Servings: serves 4

Ingredients

serves 4

Sliced beef — to buy500 g
Garlic — to buy3 cloves
Ginger — to buy1 piece
Soy sauce — to buy4 tbsp
Honey — to buy2 tbsp
Sesame oil — to buy1 tbsp
Onion — to buy1
Spring onion — to buy2 stalks
Sesame seeds — to buy1 tsp
Rice — to buy150 g

Preparation

To slice the beef as thinly as at a restaurant, pop it in the freezer for 20-30 minutes before cutting: it holds together better so you can slice it very finely.
Mix the crushed garlic, grated ginger, soy sauce, honey and sesame oil in a bowl to make the marinade.
Add the thinly sliced beef to the marinade, mix well to coat it and let it rest for at least 30 minutes in the fridge — overnight if you have time: the longer it marinates, the more tender and flavourful it gets, but 30 minutes is already plenty good.
Heat a pan or grill over high heat until really hot, then cook the marinated beef in small batches without crowding the pan, just 2-3 minutes per batch, so it caramelises without releasing too much liquid.
Add the onion cut into thin slices partway through cooking, just long enough for it to soften slightly without burning.
Sprinkle with sliced spring onion and sesame seeds, and serve immediately with steamed rice.