Name: Bulgogi
Total time: 60 min
Yield: 4
Cuisine: korean
Ingredients: beef sirloin or tenderloin — 600 g; soy sauce — 5 tbsp; sugar — 2 tbsp; apple — 100 g; garlic — 4 clove; sesame oil — 2 tbsp; ground black pepper — 0.5 tsp; onion — 1 pcs; vegetable oil — 1 tbsp; rice — 300 g; sesame seeds — 1 tbsp; green onions — 30 g

How to cook

Meat

Slice the beef across the grain as thinly as you can, 2–3 mm thick.

Put the beef in the freezer for 30–40 minutes first: partly frozen meat slices thin and even.

Marinade

Finely grate the apple and finely chop the garlic. Mix them with the soy sauce, sugar, sesame oil and black pepper.

Marinating

Thinly slice the onion into half-moons. Toss the beef and onion with the marinade, cover and refrigerate.

You can marinate for longer, up to 12 hours, for even more tender and flavourful meat.

Rice

While the beef marinates, rinse the rice until the water runs clear, add 400 ml of water and bring to the boil. Turn the heat to the lowest setting, cover and cook until the water is absorbed.

Frying

Heat the oil in a frying pan until very hot and stir-fry the beef and onion in small batches until the meat darkens and caramelises.

Keep the meat in a thin layer: in a crowded pan it releases its juices and stews instead of searing.

Serving

Serve the bulgogi alongside the rice, sprinkled with sesame seeds and sliced green onions. Enjoy!