Bulgogi

Instructions

1

Take the meat out from the packaging. Wrap each fillet individually with cling wrap. Place the wrapped meat on to a metal baking tray. Put the tray into the freezer and let the meat partially freeze for about 2 to 2.5 hours. (The time can vary depending on your freezer setting, the thickness and size of the meat). The meat is ready if your knife goes through smoothly and you’re not having difficulties in thinly slicing it. If you do, you should put the meat back into the freezer and freeze it a bit longer.

2

Remove the meat from the freezer and remove the cling wrap. Slice the meat thinly across the grain. Ideal thickness is 2mm to 3mm (1/8 inch). Now the meat is ready to be marinated with bulgogi sauce!

3

Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.

4

Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!) Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.) Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).

5

Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.

6

Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)