Recipe: Beef Bulgogi

Things have been a little quiet on the gourmande front because I'm losing weight at the moment, but that means plenty of room for good low carb recipes. This is one of our home favourites.

Beef Bulgogi

2 tbspn of soy sauce
3 tbspn of water
1 tbspn of Mirin 
1 tbspn of honey (or Splenda for low carb)
2 tbspn of sesame oil
2 chopped green onions
4 cloves of minced garlic
pinch black pepper
500g Sirloin Steak

To Serve

1/2 cup ssamjang
leaves of 1 head of romaine

Method

• Cut the beef into very thin slices; for best effect chill or freeze slightly so you can cut thin strips
• In a bowl mix the soy sauce, water, mirin, honey, sesame oil
• Add the green onions, black pepper and garlic then mix thoroughly
• Add the beef strips and stir to ensure that all the beef is covered
• Marinade for at least 4 hours

• Heat a BBQ or a flat grill until very hot. For best effect I tend to oil the pan slightly with more sesame oil and a little salt
• Grill the meat in small batches, it will cook quickly so be ready to flip and transport off the grill.

• Serve with cold lettuce leaves and ssamjang. You can buy ssamjang at most Korean and Asian supermarkets or you can make some fresh 
• Place a piece of lettuce in your hand, slather on some ssamjang and then 2-3 pieces of meat. Wrap up the lettuce leaf for low carb Korean deliciousness