Ingredients (2 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| hüftsteak | 250 | gram |
| pear | 2 | pieces |
| onion | 2 | pieces |
| garlic | 4 | cloves |
| ginger | 1 | teaspoon |
| onion spring | 1 | piece |
| soy sauce | 2 | tablespoons |
| sugar brown | 2 | tablespoons |
| pepper | 1 | pinch |
| oil sesame | 1 | tablespoon |
| carrot | 1 | piece |
Instructions (10 min. prep, 40 min. total)
- Cut the hüftsteak or beef tenderloin into extra thin 2x4cm slices.
- Peel and crush the pear fruit.
- Cut the onions and then manually hack it into a mash.
- Warning: Onions in the mixer will get bitter.
- Peel the ginger with a teaspoon.
- Hack the ginger into fine mash.
- Hack the garlic into a fine mash.
- Wash and cut the spring onion into 5mm rings.
- Cut the carrot into 2mm thick slices.
- Mix all the marinade ingredients in a bowl.
- Add the sliced beef and mix well.
- Place meat marinade into fridge for 30 minutes.
- BBQ the meat.
Comments
Serve with ssamjang. Read more here: https://www.maangchi.com/recipe/bulgogi http://honestcooking.com/korean-style-duck-bulgogi/ Ingredients 1/4 cup rice vinegar 1/3 cup soy sauce 2 tablespoons toasted sesame oil 4 green onions, white and green parts, chopped 2 tablespoons peeled and chopped fresh ginger 5 cloves garlic, chopped 2 tablespoons sugar 2 pounds skinless duck breasts kimchi and cooked white rice, for serving Black sesame seeds, for garnish, optional Instructions In a blender, combine the vinegar, soy sauce, sesame oil, onions, ginger, garlic, and sugar and puree until smooth. Put the duck breasts in a container just large enough to accommodate them, pour in the marinade, and turn to coat evenly. Marinate in the refrigerator for at least 1 hour or up to 24 hours. When you are ready to cook, set up the grill as directed on page 62. Remove the duck breasts from the marinade, pat dry, and set aside. Pour the marinade into a small saucepan, bring to a boil over medium-high heat, and boil for 5 minutes. Remove from the heat and keep warm. Coat the duck breasts with a little oil as directed in the grilling instructions, then grill as directed. Transfer the duck breasts to a cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice the breasts thinly and arrange on dinner plates along with the kimchi and rice. Drizzle the hot marinade over the duck, then sprinkle the sesame seeds over everything. Serve with a cold lager or pilsner.