Serves 4
Ready in 2h
400 grams carpaccio meat or thin slices
6 spring onions
3 garlic cloves
1 tbs sesame seeds
1 tbs sesame oil
3 tbs soy sauce
3 tbs water
1 tbs brown sugar
1 tbs honey
To serve
1 lettuce
Gochujang – korean hot pepper paste
Slice the meat into stripes 7/8 cm long and 2/3 cm wide. Chop the onions and the garlic.
In a container put the meat, the vegetables and the rest of the ingredients and put in the refrigerator for 1h at least.
Cook the whole mixture on hot grid or in a hot pan until cooked – careful it does not get brown, it tastes better when it is still juicy.
Serve bulgoghi with lettuce – you need to wrap the meat into the lettuce leaf – serve with gochujang on a side.
