Bulgogi

For the bulgogi, cut the fillet into thin strips. Clean the mushrooms, cut them into small pieces and mix them in. Clean the young onions, chop the white parts finely and cut the green ones into 1cm wide rings. Mix all the remaining ingredients (except for the green parts of the young onions) into the meat and let the whole thing sit in the refrigerator for 1 hour. Sear the meat in a very hot pan and finally mix the remaining green onions into the bulgogi.

Preparation Tip:

The classic accompaniment to this Korean bulgogi is rice.

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