Bulgogi

Ingredients for 4 servings:

• 400 g beef (rump steak or rump steak)
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 small kiwi(s)
• 150 ml soy sauce, dark
• 150 ml water
• 1 tsp pepper
• 2 tsp sugar
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

with beef

Cut the meat into bite-sized, thin slices (but not as thin as carpaccio!). Slice the onions into half rings, press the garlic, and grate the kiwi (it makes the meat super tender, similar to papaya). Combine all ingredients in a bowl, mix well, and refrigerate overnight. Add the meat and marinade to a hot pan and cook. However, bulgogi (bul = fire, light / gogi = meat) is traditionally cooked on a Mongolian helmet over an open fire. Unfortunately, I haven’t found one yet, so I resort to using a pan instead. I only use a 1:1 soy sauce to water ratio if I’m marinating the meat overnight, as otherwise it becomes too salty. For a shorter marinating time, you can add less water. Serve with a small bowl of rice and any vegetables you like.