Korean Bulgogi Beef (불고기)
The staple of Korean barbecue. 'Bulgogi' translates to 'fire meat' and elevates an ordinary weeknight steak to an extraordinary grill experience.
Korean barbecue houses offer one of the world’s most unique theatrical dining experiences. Unlike most restaurants, the diner is put in the driving seat, equipped with a hot grill plate in the centre of the table and plates of raw meat and vegetables to grill to your own liking. Creating that experience at home actually couldn’t be easier - moreso than you might expect. If you’re not deploying the barbecue this summer, this bulgogi beef can be made indoors on a griddle plate, a griddle pan or simply a frying pan. Bulgogi is often applied to meat but also vegetables: aubergines and large field mushrooms, sliced, take to the marinade extremely well. The marinade is lively in flavour and straightforward to make, and the real challenge is slicing the meat thinly enough so it grills in just seconds, for that: I have a brilliant hack for you. Now fire it up. Let’s go!
