Beef Pulcogi

1. Wash the beef tenderloin thoroughly under running water, dry with paper towels. Next, put the meat on a cutting board and cut out all the veins and remove the films. Cut the beef into small strips of approximately the same size and transfer to a large bowl.

2. Season the pieces of meat with freshly ground black pepper and mix well.

3. Prepare a marinade for beef. To do this, mix white wine and pear juice together. Pour the resulting liquid over the meat and leave the beef to marinate for half an hour or a little more. Cover the meat bowl with a lid.

4. After half an hour, mix soy sauce and sesame oil together. Add sugar and stir well until the latter is completely dissolved. Peel the garlic, rinse and chop it, passing it through a special press, or grate it on a fine grater. Rinse the green onions in cold water and dry them. Cut off the white part, and finely chop the greens. Mix the chopped onion and garlic with a mixture of soy sauce, sesame oil and sugar. And pour the resulting mass into a bowl with pickled beef. Put the beef in the refrigerator for about 2 hours. During this time, the meat will be saturated with spices and acquire an interesting flavor.

5. After the beef is marinated, you can proceed directly to its frying. Pulkogi is translated from Korean as "fiery meat" and is usually cooked over an open fire. In our case, it will be a grill. First, it needs to be heated over medium heat. Then cover with a sheet of food foil and lay out the pickled pieces of beef. Fry them until tender, turning them periodically in different directions with tongs.

Beef pulkogi is served on a large platter, pre-sprinkled with sesame seeds and chopped green onions. As a side dish, you can cook, for example, steamed rice.

Bon appetit!