Pulkogi is one of the most common dishes in Korea. Koreans cook it at home, in cafes and restaurants. "Pulkogi" in translation from Korean means "fiery meat", so the name of the dish comes literally from its preparation method - on an open fire. But with less cost, pulkogi can be cooked in an ordinary pan, preferably cast iron - this is what they have done in a large number of restaurants lately.
Ingredients:
Beef tenderloin 250 g
Mushrooms (any suitable, for example, shiitake, oyster mushrooms, white) 100 g
Marinade Ingredients:
Soy sauce 2 tablespoons
Water 5 tablespoons
Garlic (ground) 1 tablespoon
Sugar 2 tablespoons
Corn oil 2 tablespoons
Sesame oil 1 tablespoon
Vodka or wine 2 tablespoons
Sesame seeds 1 tablespoon
Large stalk of green onions 1 pc.
Onion half onion
Black pepper 1 teaspoon
Preparation:
1. To prepare the marinade, combine all the ingredients in a bowl.
2.Pulkogi. Before cooking, you need to freeze the meat: this makes it easier to cut.
3. Cut the meat as thin as possible into 4x4 cm slices or in the shape of a rectangle. Cut the mushrooms into slices.
4. Add the chopped meat to the marinade and leave for about an hour. Add mushrooms just before frying.
5. Put the marinated meat and mushrooms in a frying pan greased with sesame oil (preferably cast iron). Fry lightly.
6. Bulkogi can be served with lettuce, which is then used to wrap pieces of meat and kochudyan (hot Korean sauce).
Cooking time 1 hour 30 minutes. the complexity of the average.
