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SoBulgogi - Korean BBQ Beef

Preparing 10 minutes
Cook time: 15 minutes
500 g beef sirloin thinly sliced (2-3 mm slices)
1tbls plump syrup
30 g brown sugar

Add sugar and plump syrupCombine the meat, sugar and plump syrupPlace the meat in the fridge and leave for 10 minutes

In a glass bowl combine beef, sugar and plump sauce. Mix well. Pop the beef into the fridge and leave for 10-15 minutes.
30 green onions
30 g shiitake mushrooms
20 g Enoki mushrooms
1 large carrot
1 white onion
1 red chili pepper
Shiitake and Enoki Mushrooms
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.
6 tbls dark soy sauce
1 small onion, minced
3 garlic cloves minced
½ tsp ground black pepper
3 tbls sesame oil
Add the soy sauceAdd minced garlicAdd sesame oilCombine the ingredients well
After 10 minutes, remove beef from the fridge. Add the soy sauce, minced garlic and onion, sesame oil and combine well.
Fry the meat in batches
Heat the frying pan over medium heat. Fry the beef in batches.
Add carrot and green onionAdd red pepperAdd mushroomsAdd Enoki mushrooms
Return all beef into frying pan, add green onion, carrot, Shiitake and Enoki mushrooms, red chilli pepper and onion. 
Season with salt and pepperCook until vegetables and mushrooms soften
Season with salt and black pepper. Cook about 5 minutes until the vegetables soften. 
Transfer SoBulgogi on a serving dish
Transfer SoBulgogi on a serving plate. Finish with a few drops of sesame oil and sesame seeds. Serve with Korean sticky rise.
Recipe by Eun-Young CHOI, prepared and presented by her at Laurence Pidgeon Design

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