Korean Gogi Bokum (Deep Fried Beef Slices) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This beef is to be served with Bulgogi dipping sauce Korean Yangnyum Kanjang (Bulgogi Sauce) Very tasty delicious dish. You do not have to deep fry the beef - I stir fried it in 2 tbsp Olive oil. I also twinned a vegetarian version while I cooked the regular beef. I used Meatless Beef tenders and followed the recipe just as if it were meat.(see pictures) Ingredients:
1 lb lean rump steak or 1 lb filet of beef |
1 green onion, finely chopped |
1 tablespoon leek, finely chopped |
1 garlic clove, finely chopped |
1/2 teaspoon sugar |
3 tablespoons light soy sauce |
2 teaspoons sesame oil |
1/4 teaspoon chili sauce (or more) |
1/2 cup peanut oil |
Directions:
1. Cut the beef as you would for stir fry, then pound each piece so it is very thin.
2. Arrange beef single layer in a dish and sprinkle over it the green onion, leek & garlic.
3. Mix the sugar, soy sauce, sesame oil & chili sauce together.
4. Spoon over the beef.
5. Marinate for 2 hours or more in the refrigerator.
6. Heat the peanut oil in a wok until it is very hot.
7. Fry each piece of beef for a few seconds only.
8. Drain on paper towel.
9. Serve at once over rice with Bulgogi sauce.
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