Beef Bulgogi

Chef Deok-Yeon Oh,

Little Korea

Spurred by the lack of restaurants serving Korean cuisine, Deok-Yeon opened her own when she arrived from Suwon in 2015. This aptly named wee eatery shares classic beloved tastes from South Korea. Beef bulgogi, a signature of the cuisine, gets its deep umami flavour from a sesame and soy marinade

Ingredients

Bulgogi Marinade 

4 Tbsp soy sauce

2 Tbsp water 

1 Tbsp sesame oil

2 Tbsp sugar

1 Tbsp minced garlic

1/2 tsp black pepper 

Bulgogi Bowl

1 1/2 cups sliced beef 

2 packs of udon noodles

1 cup cabbage, sliced

1/4 onion 

1/4 medium carrot, sliced

4 white mushrooms, sliced

2 green onions, chopped
2 Tbsp canola oil

Garnish

Toasted sesame  seeds

Method

Bulgogi Marinade

1.  Combine all marinade ingredients in a small bowl and mix thoroughly until sugar is fully dissolved.

Bulgogi Bowl

1.  In a medium bowl, add sliced beef and the marinade. 
2.  Mix well to combine and set aside for at least 2 hours, or overnight in the fridge.
3.  Boil 1 1/4 cup of water and cook the noodles for 3 minutes. Rinse with cold water, drain, set aside.
4.  Heat a wok or a pan over high heat. Add canola oil, marinated bulgogi and the vegetables. Cook for about 2-3 minutes until the vegetables are tender and the beef is browned.
5.  Add noodles and stir fry with the meat and vegetables until the beef is fully cooked.
6.  Top with toasted sesame seeds as garnish

Yield 2 bowls