Partly inspired by the mouthwatering bulgogi we had in Seoul and partly because I had to feed Matthias with something since he is not a fan of Japchae unlike Elaina, I daringly took up the challenge to recreate the dish at home.
It was no mean feat having to grill the pieces one by one. The first attempt was a flop. Due to the lack of time and in order make sure the kids get to school in time and fed with lunch, I ended up "stir-frying" the meat. It didn't work very well unfortunately (but not quite unexpected). By the third try, I was adamant to follow the recipe as closely as possible especially since I have a Korean pear sitting in the fridge. I wanted to test it myself if the pear can tenderise the beef as claimed. It didn't turn out too badly. But I admit I am more inclined to say that the method used for Chinese stir-fried beef wins hand down in this aspect. Although to a certain extend, its not the same cooking method so it really isn't a fair comparison.
Ingredients:
- 300 gm sirloin beef (sliced)
- 3 tablespoons Korean regular soy sauce
- 1 tablespoon sugar
- 1/2 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1/2 onion (sliced)
- 1 spring onion (diced)
- 1/2 tablespoon sesame seed
- Pinch of black pepper
- 50 gm pureed pear
- 1 tablespoon rice wine
- Sliced shitake mushroom and/or julienned carrots (optional)
Preparation:
- Mix all ingredients and leave beef to marinate for at least 30 minutes.
- Grill beef using griddle or pan over high heat.
- Sprinkle over with some sesame seed (optional).
- Serve over rice and with lettuce as a wrap.
Most recipes did not call for the meat to be grilled in individual pieces. I did so in this attempt since I have time and I wanted to get the done-ness right. The vegetables (onions in this case) was stir-fried after that and added to the beef.
Number of Servings: 4
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