Beef Bulgogi

A month or so ago I had never cooked Korean food before,  now it seems like we're eating Korean food every other week and I have no problem with that!  Beef Bulgogi is a pretty staple dish on any Korean menu and although the name makes it sound intimidating to eat or difficult to prepare it is neither, and is an easy weeknight meal.

I found this recipe one evening while waiting on a prescription in Shoppers Drugmart. That might sound like a strange spot to find mealtime inspiration, but I usually use the 10-15minutes that it takes to fill a script to browse the magazine section and have lately taken to taking notes with my iPhone for future reference. 

This quick, simple meal is a great introduction to Korean cooking, and would be awesome with a side of kimchi and some of the Korean Sweet Potatoes we made last week.

 Adapted from Bon Appetit 

1/3 cup soy sauce

2 tbsp honey

2 tbsp sesame oil

2 tbsp chili garlic sauce

4 garlic cloves, finely sliced

500g beef, sliced into strips

2 tbsp vegetable oil

1/2 Savoy cabbage, chunkily chopped

1/3 cup mushrooms, sliced

4 green onions, thinly sliced

2 tbsp sesame seeds, toasted

Combine the soy sauce, honey, sesame oil, chili garlic sauce and garlic cloves in a bowl, the add the steak strips and set aside. 

Heat the oil to medium high and add the cabbage and 2 tbsp water. Cook for 3-5 minutes until translucent, adding the green onion before the last minute of cooking. Remove to a bowl and set aside.

Increase the heat to high and add the steak and mushrooms, frying until just cooked through. Add the remaining marinade and the cabbage and stir to combine, cooking 1-2 more minutes until well heated through. 

Sprinkle with the toasted sesame seeds and serve over steamed rice, with a side of kimchi and Korean Sweet Potatoes.