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Preparing 10 minutes
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Cook time: 15 minutes
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Ingredients:
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Method:
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500 g beef sirloin thinly sliced (2-3 mm slices)
1tbls plump syrup
30 g brown sugar
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In a glass bowl combine beef, sugar and plump sauce. Mix well. Pop the beef into the fridge and leave for 10-15 minutes.
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30 green onions
30 g shiitake mushrooms
20 g Enoki mushrooms
1 large carrot
1 white onion
1 red chili pepper
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Cut green onion and pepper at an angle, julienne the carrot, slice thinly shiitake mushrooms. Cut onion into thicker slices, and the red chilli pepper into thin slices.
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6 tbls dark soy sauce
1 small onion, minced
3 garlic cloves minced
½ tsp ground black pepper
3 tbls sesame oil
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After 10 minutes, remove beef from the fridge. Add the soy sauce, minced garlic and onion, sesame oil and combine well.
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Heat the frying pan over medium heat. Fry the beef in batches.
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Return all beef into frying pan, add green onion, carrot, Shiitake and Enoki mushrooms, red chilli pepper and onion.
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Season with salt and black pepper. Cook about 5 minutes until the vegetables soften.
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Transfer SoBulgogi on a serving plate. Finish with a few drops of sesame oil and sesame seeds. Serve with Korean sticky rise.
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Recipe by Eun-Young CHOI, prepared and presented by her at Laurence Pidgeon Design
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