Bulgogi

I'm so glad I have a nice hobby that keeps be busy during the lockdown. Tonight we had Korean bulgogi with beanssprouts, sweet and sour cucumber and home made kimchi. You already have the recipe for the kimchi, so here's one for the bulgogi and the bean sprouds.

Bulgogi (3-4p):

• 700 grams ribeye steak

• 4 tbsp soy sauce

• 2,5 tbsp sugar

• 2 tbsp mirin

• 1 grated Korean pear

• 2 shallots thinly slived

• 2 tbsp minced garlic

• 1 tbsp finely chopped ginger

• 1,5 tbsp Korean chili paste

• 1 tbsp Korean chili flakes

• 1,5 sesame oil

• 2 tbsp sesame seeds

• spring onions

• 150 gram thinly sliced carrot

1. Put your ribeye in the freezer. As soon as it's frozen you take it out and let it sit on the counter for 2 to 3 hours. It should still be frozen, but no longer rock solid. This is the perfect moment to slice it super thin. About 4 mm. You want it thin but not falling apart when you cook it.

2. Mix the other ingredients except for the spring onions and sesame seeds. Marinade for 4 hours to overnight.

3. To prepare the beef, just stir fry with the spring onions and sesame seeds in a super hot wok until cooked. Serve with white rice and/or in a lettuce leave.

Beansprouts:

• 150 gram beansprouts

• 2 tbsp sesame oil

• 1 tbsp sesame seeds

• 1 minced garlic clove

• salt

• spring onion

1. Cook the beansprouts for 4 minutes. Drain and rinse under cold water until completely cooled. Drain well.

2. Mix with all the other ingredients and set aside until you need it. You can prepare this a few hours in advance.

Combine all the dishes for a lovely balanced flavour. Spicy, salty, sweet and sour. The chili paste and chili flakes are optional. You can make a non spicy version. If you have any leftovers, it's great to put it all together in some fried rice.

Enjoy!