Steak and Eggplant with Salsa Verde
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BULGOGI
Bulgogi is translated as "Fire meat". This refers to the way the meat is cooked, first marinated, then grilled over hot coals or an open fire.
Serves: 3 - 4
Ingredients
1.3kg of any leg cut such as knuckle, topside, eye round or outside flat, thinly sliced
2 tbsp dark soy sauce
2 tsp sesame oil
2 tsp crushed garlic
2 tbsp brown sugar
1 tbsp rice wine
Pinch of black pepper
Method
- Trim any fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
- In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
- Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes.
- Because the beef is thin, it doesn't require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook. Best left to cook slowly in its own juices.