Bulgogi

Recipe for the popular Korean "fire meat"

This dish is made with rice, various vegetables, chicken and an egg. It is always served with gochujang, a spicy Korean chilli paste. Our recipe is with chicken, Bulgogi loosely translates as "fire meat". It is a traditional and very well-known Korean dish that is prepared and enjoyed in North and South Korea.
The preparation methods and cooking techniques vary in the two countries. The dish has evolved over the years. Today, for example, it is served almost exclusively with beef, but can also be prepared with pork or chicken.

In the past, bulgogi was a dish for the king, especially during the Joseon Dynasty. The exact origin of bulgogi and bulgogi sauce is not well known, but many think it was developed during the Gorguryeo era.
Research shows that this dish was called maekjeok and was grilled on a spit. During the Joseon Dynasty, bulgogi was also called neobiari.
Although there have been many name changes throughout history, the preparation method and ingredient list remains unchanged to this day.

Ingredients:

500 g beef (e.g. entrecote or fillet).
1 onion
2 spring onions
2 carrots
2 tsp sesame seeds
some fresh chilli

For the marinade:

110 ml soy sauce
1 tsp sugar
1 tbsp sesame oil
1 tsp chilli powder
1 tbsp sake
1 tbsp rice vinegar
1 tsp honey
4 cloves garlic
20 g ginger

Directions:

Peel and finely chop the ginger and garlic cloves.
First put the soy sauce, sugar, sesame oil, chilli powder, sake, rice vinegar, honey, garlic and ginger in a bowl. Mix all the ingredients until the sugar has dissolved. You can also put the ingredients in a blender until you get a creamy paste.

Cut the meat into thin strips and marinate it in the paste for about 30-40 minutes, but it is better to leave the meat in the marinade all night.

Then peel the carrots and onion and cut into small strips.

Heat the peanut oil in a wok and fry the beef in batches. Remove from the wok and keep warm. Now sauté the onion until soft.
Then add the carrot strips and sauté for a few minutes. At the end, put the meat back in with the vegetables.

Cut the spring onions into small rings and put them on the meat before serving, sprinkle with some fresh chilli and the sesame seeds.
The best side dish is boiled rice and kimchi.