Bulgogi

Ingredients for 6 servings:

• 750 g beef brisket
• 6 garlic cloves, crushed or finely chopped – alternatively 2 tbsp garlic powder
• 2 tbsp sesame oil
• 125 ml soy sauce, dark
• 3 tbsp sugar
• 1 tbsp pepper
• 2 onions, diced
• 3 carrots, sliced ​​or grated
• 2 spring onions, finely chopped
• 5 mushrooms, fresh to taste
• 1 bell pepper(s), color to taste
• 3 kiwi(s), crushed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

traditional Korean roast meat

Cut the beef brisket into thin slices, about 2-4 cm long. In a large, deep frying pan, fry the garlic in the sesame oil over medium heat for a few minutes. Add the meat, increase the heat, and brown the meat. Season with pepper. Mix the soy sauce with the sugar and stir until the sugar dissolves. Add to the meat and simmer, stirring occasionally. Reduce the heat and add the onions, carrots, mushrooms, bell peppers, spring onions, and kiwi. Cover the pan and simmer until the meat and vegetables are tender, stirring occasionally. If you prefer the vegetables to be a bit crispier, add them later. Rice goes well with it. If desired, toast sesame seeds and sprinkle them on top. The cooking time depends on the meat and how thinly it was sliced.