Bulgogi

A Korean classic with ripe pears in the marinade to tenderise the meat and add a distinct taste of sweetness.

SERVING

3 Pax

COOK TIME

75 Minutes

INGREDIENTS

450g	Boneless sirloin or tenderloin
4pcs	Garlic cloves
1 cup	Pear, pealed 1 cup
¾ cup	Onion, chopped
1 tsp	Ginger, chopped
1	Scallion, chopped
2 tbsp	Soy sauce
1 tbsp	Roasted sesame oil
1 tbsp	Light brown sugar/honey
½ tsp	Black pepper
1 tsp	Sesame seeds, toasted

DIRECTIONS

1	Cut beef across grain into thin slices. Cook in a skillet.
2	In a food processor, place garlic, pear, onion, ginger and blitz until the blend is smooth and creamy. This is the marinade.
3	In a bowl or sealable bag, combine beef slices, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper. Mix them well.
4	Cover and refrigerate for at least 30 minutes. (Overnight is best for a deeper flavour).
5	Cook the meat on high heat in a pan, stirring constantly until the liquid has evaporated and meat begins to brown around the edges.
6	Sprinkle sesame seeds.

Eat as the Koreans would with lettuce leaf and rice, or go Mexican with tortilla wraps!