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Korean cooking is characterized by thick, warming soups and stews, pickled vegetable ( Kim Chi) and a fondness for beef.

Based on my blog response, I gathered that some of you out there are Korean food lovers. So, here is one of my recipe collections that I would like to share with you. I hope you will enjoy it.

Ingredient:
350g to 450g lean tender flank or sirloin steak.

Bulgogi Marinade:
(1) Ground black pepper or dried red pepper flakes or ground red pepper to taste.
(2) 4 tablespoons reduced sodium soy sauce.
(3) 2 tablespoons sul (Korean rice wine).
(4) 1 tablespoon sesame oil.
(5) 1 tablespoon sugar.
(6) 1 green onion (scallion, thinly sliced).
(7) 2 large cloves garlic, crushed.
(8) 3 cm fresh ginger-peeled and finely chopped or grated.

Method:
(1) Cut the meat across the grain into pieces ¾ cm thick then into 5x 2 1/2 cm pieces.
(2) Combine the marinade ingredients in a bowl. Stir to dissolve sugar. Add the beef strips and mix well to coat all sided. Cover and marinate for 2 hours.
(3) Heat wok over high temperature and pour in 2 tablespoons of oil.
(4) Add the marinated beef strips along with 2 tablespoons of bulgogi marinade.
(5) Stir-fry quickly about 2 minutes until the meat is browned on both sides. Do not overcook.
(6) Garnish the dish with some toasted white sesame seeds.
(7) Serve together with hot steamed rice and other Korean dishes such as Kim Chi and soup.

Tips:
Prepared bulgogi marinade is often available in jars where soy sauce is sold. This will definitely shorten preparation time for the hurried cook.