19 January 2010
50-60ml soy sauce
15ml Asian (toasted) sesame oil
15ml mirin (Japanese sweet rice wine)
1/2 medium onion, coarsely grated, or 3 spring onions finely chopped
2 small cloves garlic, minced (about 5ml)
2.5-5ml fresh ginger, peeled and finely grated
10ml sesame seeds, toasted
1ml freshly ground black pepper
Pulp from 1 kiwi fruit.
300-400g fresh beef ideally fillet, sirloin, rump trimmed of excess fat and thinly sliced or the ready sliced stir fry steak.
30ml vegetable oil
Serves: 2-3 or 4 as a starter
2-3 hours in advance trim the steak and wrap piece or pieces in clingfilm and place in the freezer.
In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, onion or spring onion, garlic, ginger, 5ml sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature.
Take the meat from the freezer, unwrap. It will now be partially frozen and easy to handle and slice.
Using a very sharp thin bladed knife, (carving knife) slice as thinly as possible.
Add the sliced beef to the marinade, toss to coat, cover and refrigerate for about 1 hour.
When ready the beef can be cooked in a large frying pan over moderately high heat or put under a hot grill.
To fry, heat oil remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.
To grill, preheat grill to very hot, place meat on a grill pan lined with foil, place under grill and cook for same time as frying. Turn half way through.
Serve, garnished with 5ml toasted sesame seeds.
For our main course we had the bulgogi with coconut rice and steamed pak choi.
To serve as a starter, the method below is from the Epicurious recipe.
Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste. Serve immediately.
Thinly sliced fillet steak.
Steak in the marinade