Rather than the sweet taste of success, the ‘Taeguk Warriors’ were pelted with toffees by disgruntled fans when they arrived back at Incheon International airport- in Korean the term ‘go eat a toffee’ equates roughly with ‘screw you’!
I’m having one of my most anticipated World Cup Dinners tonight, and it’s a rather more savoury affair- the centuries old BBQ dish of Bulgogi.
Bulgogi meaning ‘fire meat’ in Korean, is one of the nation’s most popular dishes. It’s made from thinly sliced, marinated, steak and is served with vegetables wrapped in lettuce leaves, and is absolutely delicious!
INGREDIENTS (Serves 2)
250g ribeye steak sliced as thin as possible
30ml soy sauce
30ml sake (rice wine)
3 tsp sugar
2 tbsp sesame oil
½ medium onion sliced
3-4 shitake mushrooms
3 garlic cloves chopped finely
Black pepper to taste
Cut some slices of peeled raw carrots, cucumbers, onions pepper in to half-inch thick sticks, and a green chili pepper and onion into thin slices.
Wash and dry some large, fresh mixed lettuce leaves for wrapping.
1. In order to get really thinly sliced steak freshly sharpen your knife, and stick the steak in the freezer for around half an hour before cutting to stiffen it up.
2. Meanwhile, add the soy sauce, sake, lemonade, sugar, garlic, black pepper, and 1tbsp of the sesame oil to a blender and puree until mix reaches a smooth consistency.
3. Place mix in a large bowl and combine with the steak, mushrooms, onion, and sesame seeds.
4. Marinate in the fridge for 1 hour (or longer if possible).
5. Heat the other tablespoons sesame oil in a skillet over high heat.
6. Add the marinated beef mix and cook for around 4 to 5 minutes, until edges start to caramelize.
7. To eat- place 1-2 green leaves in your hand and top with some of the beef mix, vegetables and chili sauce, and roll tightly.