Ok, Bulgogi recipe. You will need:
Beef stir fry strips (a pack or two if you’re a greedy mare like me)
Dark soy sauce
Light soy sauce
Sesame oil
Xioxing wine/ shaoxing wine*
Soft brown sugar
Ginger paste
Garlic paste
Cornflour
Instant ramen noodles (I actually find the cheap supermarket own brand far better than pricier one although Maggi brand is excellent and v cheap)
Dipping sauce:
Peanut butter
Sesame oil
Light soy sauce
Soft brown sugar
The shaoxing wine is the hardest to get - it’s worth it though! Waitrose sell a really good one. Tesco sell one that comes in a bottle like a smaller black wine bottle - I don’t recommend!! Never managed to taste it, it smelled like rotting fish and diesel oil. Seriously, I was scared to pour it down the sink in case it rusted my plastic pipes!
At least 30 mins before cooking:
- Add 2 tbsp of cornflour, 2 tbsp of shaoxing wine, 2 tbsp of soy sauce and 3 tbsp of cold water to a large bowl and stir. Add the beef and stir so they’re marinating. Cover bowl with foil and chill for at least 30 mins.
Once at least 30 mins has passed:
- Add a tbsp of sesame oil to a hot frying pan on a mid-high heat and allow oil to heat until it’s smoking slightly (if you’re nervous you don’t have to get the oil that hot).
- Using tongs carefully add the marinated beef strips to the pan - it will spit and sizzle at first but as you add the rest of the beef it will settle down.
- Fry the beef until it’s no longer pink. You may need to drain off excess water at some point - if you don’t the beef will stew a bit and it won’t be so nice.
While the beef is cooking prepare the sauce:
1 tbsp of sesame oil
1 tbsp soft brown sugar
1 tbsp dark soy sauce
3 tbsp light soy sauce
Great big dollop of garlic past
Great big dollop of ginger paste
Stir!!
Once the beef is no longer pink add sauce and stir in. Fry on a high heat until the beef is a dark brown and the sauce looks thick.
Serve.
Now, if you want this to be extra good you’ll want to try my ramen with peanut dipping sauce.
While you’re making the sauce, boil a full kettle. Put boiled water into saucepan and pop in two packs of ramen - just the noodles, not the powder! Turn heat on high and cook until they’re loaded mp and noodly (about 3-4 minutes).
Drain all water from the noodles and return to heat. Add a dollop of sesame oil and fry them in the saucepan, stirring so they don’t stick or burn. After a minute or two remove from heat, serve with beef and dipped by sauce.
Make the dipping sauce in a small bowl:
1 tbsp sesame oil
2 tbsp soy sauce
Two or three heaped spoons of smooth peanut butter
Stir until smooth. Bless the gods in thanks for bringing me into your lives.