Orange Marmalade From Spain
Bulgogi is one of the best loved dishes in Korean cuisine. The sweet and salty soy sauce marinade adds a real depth of flavour and makes the beef incredibly tender. Cook in a pan or on a barbecue to add smokiness
INGREDIENT :
- 500g sirloin steak, trimmed
- 3 garlic cloves, peeled
- 1 apple, peeled and cored
- 1 tbsp light brown sugar
- 60ml Korean or Japanese soy sauce
- 2 tsp sesame oil
- fresh ginger (approx. 10g), peeled and roughly sliced
- ½ tsp ground black pepper
- ¼ onion, thinly sliced
- 3 spring onions, cut into 5cm lengths plus extra, finely sliced, to garnish
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- lettuce leaves, to serve
- rice, to serve
RECIPE DIRECTION :
- Place the beef in the freezer for 30-40 minutes to firm up which will make it easier to slice. Add the garlic, apple, sugar, soy sauce, sesame oil, ginger and ground black pepper to a food processor and blitz until smooth.
- Slice the beef into wafer thin strips, across the grain and put in a bowl with the onion and spring onion. Add the marinade and mix – this is best done by hand to make sure the sauce is fully mixed into the beef.
- Oil a cast iron griddle pan with the vegetable oil using a pastry brush and place over a high heat. When hot, spread the beef and onions evenly over the top of the griddle using a pair of tongs, and cook for 2-3 minutes on each side until cooked through and the beef starts to caramelise.
- Serve immediately with freshly steamed rice and lettuce leaves to wrap, garnishing with sesame seeds and sliced spring onions.
