There is a new Korean grocery store that is newly opened around the corner of my house. I remember wanting to stop by to see for many weeks now and one day I decided to pop by just to see what do they have in store.
This store is pretty good considering they sell things from sauces, dry condiments, frozen food (I saw frozen octopus and edamame!), biscuits, chocolates, and everything else you could think of. It’s very sad that there isn’t much traffic (as in patrons/possible customers) around that area and I really really hope they can survive. I wish to give them more business really. So I bought a bottle of ready made BBQ sauce, chocolate, biscuits, soya sauce, kimchi… and in my heart I promise I would return soon.
I never cooked Korean before and I’m one of those ignorant people who associate Korean food with sitting in front of BBQ stove and Kimchi. When I started reading Maangchi’s blog
, I found out that I was terribly wrong. There’s so much uniqueness about Korean cuisine and it’s almost similar to Chinese cooking in ways that though using similar condiments but different combination, would thus create different taste to the dishes. Since then I put my foot down wanting to know more about Korean recipes.
Speaking of that bottle of BBQ sauce, or Bulgogi sauce, I used it to stir fry beef eye-fillet, thinly sliced. The eye-fillet costed me a whopping AUD33 (thought I didn’t use the whole piece as it was 700g), but it was so tender and delicious because of the marbling.
- 5 tablespoon of Bulgogi sauce (store bought)
- Juice of 1 pear
- 1 garlic cloves, sliced
- 500g of beef fillet (the more marblet the better), thinly sliced against the grain
- 1 white onion, thinly sliced
- Pinch of salt and pepper
- 1 tablespoon of toasted sesame seeds, for garnishing
- Strips of spring onions, for garnishing
- Marinate the beef with bulgogi sauce, garlic and pear juice overnight in the fridge.
- Heat up 2 tablespoons of oil on a pan. Saute the onion till soft but not browned.
- Put the beef into the hot pan with the marinade sauce and stir fry them till cooked. If you prefer you can leave them longer in the pan to brown them till crispy on the edges. Adjust the seasoning with salt and pepper as needed.
- To serve, garnish with toasted sesame seeds and spring onions. Delicious to go with a hot bowl of rice.