Bulgogi (Fried Beef)

For the bulgogi, cut the beef into 1 cm thick slices. For the marinade, finely chop the ginger and garlic, grate the peeled pear and mix everything with the other ingredients. Marinate the slices of meat in it for 1 hour.

Then heat a pan with a little oil or beef fat. (It is best to wipe out the hot pan briefly with kitchen paper afterwards so that not too much fat is used further). Add beef and fry briefly over high heat for about 2 minutes. Divide the bulgogi evenly among plates and serve.

Preparation Tip:

If one is available, cook the bulgogi meat in the Korean sin-sul-lo fire pot, making the meal a longer-lasting ceremony. The marinade can be flavored as desired by adding mushrooms, carrots and thinly sliced leeks, and the vegetables can also be stir-fried.

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