Beef with vegetables and spices bulgogi (Bulgogi)
8 servings
60 minutes
Bulgogi is one of the most famous dishes of Korean cuisine, its name translating to 'fire meat.' This dish has ancient roots and features thinly sliced beef marinated in a rich mixture of soy sauce, sesame oil, ginger, and garlic. Kiwi and mushrooms add tenderness and depth of flavor to the meat, while carrots, daikon, and green onions provide fresh and crunchy notes. The light sweetness characteristic of Korean dishes is revealed through sugar, while pepper and vodka enhance the spiciness. Bulgogi is ideally served with rice or fresh vegetables, allowing for a harmonious taste experience. It is not just a dish — it is part of Korean culture that fosters warm gatherings and heartfelt conversations.
1
Cut the beef into thin rectangular pieces and place them in a container.
- Beef: 1 kg
2
Grate the carrot on a coarse grater and cut the daikon radish into thin sticks.
- Carrot: 4 pieces
- Daikon radish: 400 g
3
Chop the onion in a blender, and finely chop the green onion, ginger, and garlic. Place everything in a separate container and add soy sauce (preferably to taste) and sesame oil.
- Onion: 5 piece
- Spring onion: 100 g
- Garlic: 2 heads
- Fresh ginger: 1 piece
- Soy sauce: 100 ml
- Sesame oil: 50 ml
4
Add sugar (you can reduce the amount if desired, but Koreans prefer a sweet taste in meat), pepper, sesame, vodka, mushrooms, and thinly sliced kiwi to the vegetables.
- Sugar: 500 g
- Ground black pepper: pinch
- Sesame seeds: 1 tablespoon
- Vodka: 50 ml
- Shiitake mushrooms: 200 g
- Kiwi: 2 pieces
5
Mix the vegetables and add the beef.
- Beef: 1 kg
6
Let the meat marinate, place it in a pan, and stew until cooked.
