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"Bulgogi is a delicious grilled meat that is great seared on an insanely hot iron pan — or, if you really want that authentic smokey flavour, grilled over fire in a flaming skillet. The marinade is definitely best done the day before and left to develop, but if you want to pull it together in a hurry, it is surprisingly good with as little as half an hour of marinading, so don't be discouraged by time. Additionally, before you consider discarding the leftover ingredients, try frying them in a wok with precooked rice for a great base to the meal."
— The Solid Cookbook
This dish cooks up fabulously in one of our larger AUS-ION™ skillets, like the AUS-ION™ 31cm XHD Frypan.
Ingredients
- 700g (1½ lb) thinly sliced beef
- 1/2 tablespoon white sesame seeds
Bulgogi Marinade
- 4 tablespoons Korean soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
- 8 cloves garlic, crushed
- 1/2 Korean pear, grated
- 1 carrot, shaved into thin slices
- 3 green spring onions, chopped
- 1/2 onion, thinly sliced
- Freshly ground black pepper
Method
- Combine all marinade ingredients in a mixing bowl. Add the thinly sliced beef and turn to coat evenly. Set aside for at least 30 minutes, or refrigerate overnight for more flavour.
- In a small skillet (AUS-ION™ 20cm is ideal), gently heat sesame seeds until evenly browned. Set aside.
- Preheat a large AUS-ION™ skillet over medium heat until just smoking.
- Sear the meat over high heat in a single layer with space between each piece, turning over halfway through. Keep the heat high enough to rapidly boil away any moisture. Don't overcrowd the pan — cook in multiple batches if needed.
- Serve topped with toasted sesame seeds. Use leftover marinade solids to make a fried rice in a wok.
