Bulgogi

Thin slices of the finest cuts of beef - or sometimes pork - are marinated in seasoned soy sauce and then quickly fried over high heat. As a result, the meat is tender, fragrant, just melting in the mouth. The word "bulgogi" itself means "fiery meat" - and traditionally the meat is cooked on coals. Although you can fry bulgogs in a thick-bottomed frying pan on a regular stove in the kitchen.

Ingredients

• 800 g beef flesh (tenderloin, thick or thin edge)
• 4-6 medium strong shiitake mushrooms or champignons
• 1 small onion
• 2 thick stalks of green onions (white part + 4 cm green)
• 4 cloves of garlic
• 120 ml light soy sauce
• 4 tbsp. l. rice wine
• 3 tbsp. l. light sesame oil
• 2-3 st. l. Sahara
• 1 tbsp. l. sesame salt
• 1 tbsp. l. freshly ground black pepper
• boiled rice and lettuce leaves, for serving

Directions

1. Cut the meat very thinly into large slices across the grain. Combine rice wine with sugar and marinate meat in this mixture for 30 minutes.
2. Crush and peel the garlic. Coarsely chop the crushed green onion stalks. Combine green onions and garlic with soy sauce, sesame oil, and sesame salt.
3. Add this mixture to the meat, mix thoroughly and marinate for another 30 minutes.
4. Peel and chop the onion into medium-thick feathers. Wipe the mushrooms with a napkin, removing the hard legs. Cut the hats into fairly thick slices.
5. Light the coals - they should burn through well and be covered with white ash. Heat and oil a perforated grill pan or refractory colander.
6. Shake the marinade off the meat and place in the skillet. When the meat is browned, add the onions and mushrooms. Fry quickly, pepper and serve immediately with rice and lettuce so that everyone can pick up a piece of meat with mushrooms and onions with chopsticks, lay on a sheet and wrap.