Takeout Thursday:Korean Beef (Bulgogi)
Bulgogi literally means “fire meat” and consists of thinly sliced beef or pork that has been marinated. It can be grilled or roasted. I like making a batch of this because you can easily reuse the leftovers for fried rice, sandwiches or in a rice bowl. It is even good cold. I do not have a grill, so this recipe is done in the oven. This recipe also works well on an outdoor grill but you will need to skewer the ingredients and make the cut slightly larger.
Ingredients:
400 grams/14 oz of beef, sliced into thumb sized pieces (you can use entrecote or flank steak)
1 green onion, cleaned and cut to the same size of the beef
1 small red bell pepper cut into the same size
2 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1/2 teaspoon garlic powder or one clove minced
1 teaspoon sugar
a pinch of red pepper flakes (optional)
sesame seed for garnish
Directions
Place everything in a tupperware container to marinate for at least two hours (overnight is better!).
Heat the oven to 175 C/350. Place in a small dish and cover with foil. Bake for 20 minutes. Check the beef - if it is medium well its ready to go, or put in for about 5 more minutes uncovered for well done. Serve with steamed rice or enjoy with noodles. Enjoy!