Olivier Poels 5:40 p.m., February 01, 2022
This dish is a great classic of Korean cuisine.
This is a preparation based on thin strips of beef marinated then seized over the embers.
Bulgogi means "meat on fire".
Koreans have an absolute passion for beef.
He has an exceptional breed, a sort of equivalent of the Japanese waguy, the hanu.
Eating beef has long been something prestigious, reserved for special occasions.
For Koreans, in beef, everything can be eaten.
One can think that the Bulgogi is a relatively recent dish, even very recent, corresponding to the economic development of the country.
It would have been born in the province of Pyongan (in the North) before spreading elsewhere.
It was after the liberation from the Japanese occupation in 1945, and the separation of the country in two, that the dish arrived in Seoul, carried away by the refugees.
The bulgogi recipe
Ingredients :
600 gr of beef (sirloin)
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp minced garlic
1 tbsp chopped onion
2 tbsp sesame seed
2 tbsp sesame oil
1 tbsp chopped ginger
10 cl of pear juice
Pepper
1 lettuce
Prepare the marinade by combining all the ingredients except the lettuce and the beef
Cut the beef into thin strips and marinate for 12 hours
Wash the lettuce and reserve about 20 leaves
Cook the beef strips briskly on a Korean barbecue and eat them in a rolled up lettuce leaf