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Korean Beef Bulgogi
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Gurkerl Küche
Zartes Rindfleisch, mariniert in Sojasauce, Birne, Knoblauch, Ingwer und der würzigen Gochujang-Paste – so schmeckt Korea! Das klassische Bulgogi wird in knackigen Salatblättern serviert und mit fluffigem Sushi-Reis sowie einem frischen Gurkensalat ergänzt. Das Ergebnis ist ein harmonisches Zusammenspiel aus süßlich-würzigen Aromen und erfrischenden Texturen, das dich und deine Gäste garantiert begeistern wird. Einfach zuzubereiten und dabei unglaublich aromatisch – dieses Gericht ist der perfekte Einstieg in die koreanische Küche!
Preparation method
Prepare marinade & meat
Cut the beef escalopes into bite-sized pieces and place them in a bowl. Add 2 tbsp soy sauce, the cane sugar, 1 tsp sesame oil, the finely grated ginger, the garlic, the gochujang paste, and the coarsely grated pear.
Mix everything well and let the meat marinate, covered, in the refrigerator for at least 1 hour. Meanwhile, cook the sushi rice according to the package instructions.
Prepare cucumber salad
Slice the cucumbers, place them in a bowl, and toss with 1 tsp salt. Place in the refrigerator for 20 minutes to draw out excess moisture.
Chef's tip
The longer the meat marinates, the more intense the flavour - you can also let it marinate in the refrigerator overnight. The pear tenderises the meat beautifully and gives the marinade a pleasant sweetness.
To ensure the meat gets nice and crispy rather than steaming, heat the pan very hot and sear the meat in small batches. Too much meat at once lowers the temperature, and it will end up boiling rather than frying.
Ingredients
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