Mmmmmh, I enjoyed my mum's cooking for many, many years. Having moved away from home, I needed to learn how to cook Korean dishes asap. I experimented a little bit, knowing what the basic ingredients for Bulgogi were and voila! This is a delicious, melt-in-your-mouth beef dish, perfect with steamed rice!

Gallery

Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
11 hrs
total:
11 hrs 30 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wrap beef in plastic wrap and freeze until firm, about 1 hour.

    Advertisement
  • Cut frozen beef at an angle into very thin slices.

  • Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours.

  • Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight.

  • Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.

Cook's Note:

Substitute mirin (rice wine) for the Korean cooking wine if preferred.

Nutrition Facts

512 calories; protein 40.7g 82% DV; carbohydrates 20.8g 7% DV; fat 28.3g 44% DV; cholesterol 120.6mg 40% DV; sodium 1541.3mg 62% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2019
Very good! Read More
(1)
Advertisement