Pulcogi is a dish of Korean cuisine. Translated means "fiery meat." Traditionally prepared from veal or beef.
Pick your recipe
You will need
- - beef pulp, 350 g;
- - garlic, 2 cloves;
- - onions, 1 pc.;
- - Dungan pepper 1 pc.;
- - soy sauce, 60 ml;
- - sweet chili, 1 tbsp. a spoon;
- - pomegranate sauce, 1 teaspoon;
- - ginger, 2 teaspoons;
- - sesame oil 1 tbsp. a spoon;
- - lettuce, 8 pcs.;
- - green onions, 8 feathers;
- - vegetable oil, 2 tbsp. spoons.
Instruction manual
1
Cooking marinade. Combine soy sauce, sesame oil, honey, rice vinegar, chili peppers and pomegranate sauce. Squeeze the garlic and grate the fresh ginger on a fine grater. The marinade should turn out to be sweet-sour-salty and a little spicy.
2
Rinse the beef under cold water, pat dry with a paper towel and cut into thin slices. Beat each slice with a hammer through the cling film so as not to disrupt the integrity of the fibers. Dip the beef in the marinade, mix well and leave for 1-2 hours.
3
Heat the vegetable oil and lay out the pieces of beef for roasting. Add coarsely chopped peppers and onions. Fry the beef for about 7 minutes, until the marinade is completely evaporated. The meat should be soft.
4
Wrap each slice of meat in lettuce and garnish with green onions. Bon Appetit!
note
To make the meat more juicy, use veal, not beef.
Useful advice
Serve bulgogi with boiled rice, Korean salads or vegetables.