It is so easy these days to try dishes from around the globe. The Internet is full of ideas from anywhere and everywhere.
The following recipe is based on a 2000 year old Korean dish called Bulgogi. It was originally called Neobiani and would be prepared for the king on special occasions.
It is typically made from thin slices of sirloin or other prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients to enhance its flavor and tenderness. Bulgogi literally means “fire meat” in Korean, which refers to the cooking technique over an open flame.
I served it here on top of rice noodles which were a perfect bed for this richly flavoured royal dish. The sauce brilliantly balances the aromatic sesame oil, the heat of the pepper flakes, the sweet sugar, the savory soy sauce, the dry wine, and the pungent garlic & scallions.
Korean Sizzling Beef
Adapted from Food & Wine
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons dry white wine
2 cloves garlic, minced
1 tablespoon pure sesame oil
2 teaspoons crushed red pepper
2 1/2 pounds beef flank steak, cut across the grain into 1/4 inch thick slices
16 scallions, green part only
Vegetables oil, for rubbing
Salt, to taste
- In a large, shallow dish, combine the soy sauce, sugar, white wine, garlic, sesame oil and crushed red pepper. Stir until sugar is dissolved.
- Add the steak and mix to coat. Cover and refrigerate for at least 4 hours or overnight.
- Heat grill on High. Rub the scallions with vegetable oil and grill, turning once, until just softened, about 2 minutes. Season with salt.
- Grill the steak over High heat until the slices are medium rare, about 2 minutes per side. Transfer the steak to a serving platter and serve with the grilled scallions.