Also known as Korean-style barbecue, bulgogi consists of thin, marinated strips of meat cooked over flames or on the stovetop. The term translates as “fire meat.”
Featured in RICARDO Magazine WINTER 2018 (p. 37)
Nut-free
Lactose-free
Dairy-free
Egg-free
Categories
Ingredients
2 tbsp (30 ml) fermented chili paste (gochujang)
2 tbsp (30 ml) toasted sesame oil
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) plum syrup or brown sugar
1 tbsp toasted sesame seeds
1 tbsp finely chopped ginger
4 garlic cloves, finely chopped
1 onion, cut into wedges 1/2 inch (1 cm) thick (leaving root ends intact)
2 pork tenderloins, each about 314 lb (340 g), cut into slices 1/4 inch (5 mm) thick