RECIPE / RALPH SCHELLING

South Korean-style beef ‘bulgogi’

Our Swiss chef’s culinary travels take us to South Korea with this toothsome bulgogi (literally “fire meat”). The beef takes a minimum of 30 minutes to marinate but you can leave it overnight for a fuller flavor. Spice it up with some kimchi on the side and serve with rice as a filling main.

• Ingredients: Serves 4
• 600g ribeye steak or another well-marbled cut
• 1 onion ½ roughly diced and ½ thinly sliced
• 2 cloves of garlic, diced
• ½ apple peeled and coarsely chopped
• 2 spring onions 1 roughly diced and 1 thinly sliced
• 2 tbsps brown sugar
• 1 tbsp grated ginger
• 1 tsp gochujang (South Korean red bell pepper paste)
• 50g soy sauce
• 3 tbsps sesame oil
• 1 tbsp vegetable oil

• Ingredients as sides (optional):
• 1 tsp roasted sesame seeds
• Cooked rice
• Kimchi

• Method:
• 1. Slice beef as thinly as possible and set aside in a large bowl.
• 2. In a blender, purée the roughly diced onion pieces, garlic, apple, roughly chopped spring onion, brown sugar, ginger, gochujang, soy sauce and sesame oil until smooth.
• 3. Pour the marinade over the beef, add the thinly sliced onion and mix. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes (or ideally overnight).
• 4. Heat the oil in a large skillet over high heat. Pat the meat dry then sauté it with the marinated onions in the skillet until browned.
• 5. Plate up with the rice then add the remaining spring onions and toasted sesame seeds. Serve with South Korean side dishes.