Wednesday, 4 January 2012

EASY BREEZY KOREAN BULGOGI BEEF

 [ I N  S A V O U R Y  D I S H E S ]



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This is a super popular and super delicious Korean Beef dish, and also my boyfriends a.k.a "A Meat lovers" all time favourite meal. This is not the traditional way of making it but my own version. The traditional way actually uses thinly sliced pieces of beef, and it's quite shaven looking. However, I like this way as its more meaty, more to chew, also less fatty! 
Good thing about this is all you really need is meat, and everything else you have in your fridge. It takes about 30 mins to prepare and everything is cooked and ready to eat in 40 mins.  It looks pretty and also healthy! The other thing is all you need is one pan! So that means minimal washing up! 
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  [ I N G R E D I E N T S ]


 Serves 2
1 lbs of thinly sliced rib- eye steak
1/3 cup soy sauce
3 Tbsp white sugar
1 Tbsp sesame Oil
3 cloves garlic {minced }
1/2 medium yellow onion { sliced }
2 Tbsp toasted sesame seeds
2 pinches of black pepper
1 tsp ginger { finely minced }
1/2 apple or korean nashi pear { sliced }
1 carrot { julienned }
1 cucumber { julienned }


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 [ D I R E C T I O N S ]




1. Whisk all the ingredients together in a medium bowl except beef and onion and sesame seeds. When sugar has dissolved add the beef and onions and cover each slice of beef with marinade. Cover with glad wrap and refrigerate for 1 -2 hrs.
2. Heat a pan with a little oil, then add the bulgogi beef and cook for 2-3 mins, or until the beef is cooked (medium) but not overcooked!

Serve on top of rice with a sunny side up egg and julienne carrot and cucumber! ENJOY!

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CHINESE TRANSLATION 

   韓式牛肉飯
材料: 薄切肉眼扒1磅
                          中洋蔥1\2 個(切絲)
                           白芝麻 2 茶匙(炒香)
                     萍果1\2 個(切絲),
                甘筍1個(切絲), 
              瓜1 個(切絲)
 
  調味料:生抽1\3 杯,糖3茶匙,麻油1茶匙, 黑胡椒碎適量,
                                      蒜頭3粒(磨茸), 羌茸1茶匙。

   做法:1) 將所有調味料攪勻,放入洋蔥及牛肉拌勻,保鮮紙封好入雪櫃,
                                         醃約1-2小時。
                                   2).  燒熱油2湯匙,爆香洋蔥,加入牛肉爆炒透約2-3分鐘至牛肉全
                                         轉色便可。
                         上碟時煎1個太陽旦放白飯上,洋蔥牛肉放旁邊,其餘圍碟邊拌上萍果絲,
                         甘筍絲,瓜絲,最後灑上芝麻供食。

    

4 comments :

  1. u forget about the Korean pears as marinates. :)

    ReplyDelete
  2. yes I know about the pears! I wanted to use it but at the time i only had apples at home, and it has a similar effect!

    ReplyDelete
  3. Hey this is a great recipe I can't wait to try it. The dish looks like it has a lot of great flavor. Usually when I do beef and eggs, its a whole steak with the fried egg, but this looks a little more flavorful to be honest. Don't tell anybody I told you that though.

    ReplyDelete
    Replies
    1. oh i know, this is such a great alternative and will really make you dish taste so good!! try this and let me know what you think! my bf loves this dish!!

      Delete

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