Korean Food has become very popular in Melbourne where I live. There are very many Korean Restaurants. Bulgogi is one of the popular dishes, and local supermarket stores are now selling Bulgogi Sauces. Well… it is not hard to make. I believe my Bulgogi Sauce tastes better than store-bought ones. You need Gochujang (Korean Spicy Miso) to make my Bulgogi Sauce. If you like Korean Food, you should stock it.
Makes
1 Serving
Ingredients
80 to 100g thinly sliced Beef *cut into bite-size pieces
1 cupful Vegetables of your choice
*e.g. Onion, Carrot, Capsicum, Shiitake Mushrooms, Spring Onion, Garlic Chives, etc.
Oil for cooking
1 serving warm Cooked Rice
Bulgogi Sauce
1 small clove Garlic *grated
1/4 teaspoon grated Ginger *optional
1/2 tablespoon Sugar
1/2 tablespoon Toasted Sesame Seeds
1/2 tablespoon Sesame Oil
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine）
1/2 to 1 tablespoon Gochujang (Korean Spicy Miso)
Method
- Combine all the Bulgogi Sauce ingredients in a mixing bowl.
- Prepare Beef and Vegetables. Cut Vegetables into thin strips OR cut into 3-4cm long pieces. Add all ingredients to the Sauce, mix to combine, and set aside for 5 minutes.
- *Note: If you use Garlic Chives OR Vegetables that can be cooked very quickly, do not add them to the Sauce, because they get over-cooked easily.
- Heat a small amount of Oil in a frying pan over medium heat, cook Beef and Vegetables with all the Sauce. When Beef is cooked, add Garlic Chives if you add them, and cook over higher heat until everything is cooked.
- Half fill a bowl with warm Cooked Rice, cover it with the Bulgogi mixture, and enjoy.
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