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Bulgogi – Korean "fire meat"
45 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 548
  • Fat about 9g
  • Carbohydrates about 69g
  • Protein about 44g
This is needed
This is needed for 4 people
To marinate the meat
  • 2 garlic clove, squeezed
  • 2 onions, roughly chopped, pureed
  • 1.5 tsp ground cane sugar
  • 6 tsp soy sauce
  • 1.5 tsp agave syrup or honey
  • 1 spring onion incl. green part, finely chopped
  • 2 cm ginger, grated
  • 2 tsp vermouth (e.g. Noilly Prat)
  • 1.5 tsp sesame oil
  • 600 g beef tenderloin or beef rump, thinly sliced
  • 1 spring onion incl. green part, finely chopped
  • 300 g basmati rice
  • 1 tsp soy sauce
Remaining ingredients
  • sesame oil for frying
  • 1 tsp sesame seeds
  • 2 tsp soy sauce
  • 25 g dried shiitake mushrooms (soaked in water for approx. 30 mins., drained, roughly chopped)
  • 1 carrots, thinly sliced
  • a little pepper
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And that's how it's done
And that's how it's done
To marinate the meat
Mix all the ingredients together well in a bowl. Add the meat to the marinade, mix well, cover and leave to marinate in the fridge for 1-2 hrs.
Place the rice in a fine-mesh sieve, rinse with cold water until the water runs clear. Bring the rice to the boil with double the amount of water (600 ml). Cover the pan, turn off the hob, leave the rice to absorb on the hob for approx. 10 mins. Mix in the spring onion and soy sauce, cover the rice and leave to fluff up for a further 5 mins.
Remaining ingredients
Sear the meat in batches in hot oil. Return all of the meat to the pan, add the carrots and mushrooms, continue to cook for approx. 3 mins. Season with soy sauce and pepper. Plate up the meat, sprinkle with sesame seeds. Serve with the rice.