Korean Meat Bulgogi
4 servings
60 minutes
Bulgogi is translated from Korean as "fire meat" - originally this was the name for any marinated meat cooked over an open fire. Usually beef, pork or chicken is marinated in a mixture of soy sauce, sugar, kung ghee oil and spices, but you can add whatever you want to the marinade: onions, mushrooms or even pears, as in our recipe. And this is the case when it is appropriate to refuse the combination of bread and meat: bulgogi is eaten wrapped in a lettuce leaf.
1
Peel the pear, remove the seeds, and cut it into large pieces.
- Nashi (Asian) pears: 1 piece
2
Also chop the onion.
- Onion: 1 head
3
Blend the pear with onion in a blender until smooth puree.
- Nashi (Asian) pears: 1 piece
- Onion: 1 head
4
Finely chop the ginger and garlic.
- Ginger: 10 g
- Garlic: 4 cloves
5
Cut the green onion into rings.
- Spring onion: 10 g
6
Mix pear-onion puree, ginger, garlic, green onion, soy sauce, sugar, and sesame oil.
- Nashi (Asian) pears: 1 piece
- Onion: 1 head
- Ginger: 10 g
- Garlic: 4 cloves
- Spring onion: 10 g
- Soy sauce: 2 tablespoons
- Brown sugar: 2 tablespoons
- Sesame oil: 1 tablespoon
7
Cut the meat into very thin small pieces.
- Beef tenderloin: 500 g
8
Mix it well with the marinade, cover with plastic wrap, and refrigerate for at least 30 minutes. It can also be left overnight.
9
Grill or fry the marinated meat in a pan with vegetable oil.
- Beef tenderloin: 500 g
- Sesame oil: 1 tablespoon
10
It's best to eat it wrapped in a lettuce leaf.
