Bulgogi hiroshi&mariane&takashi&seulbi

Ingredients
1kg scotch fillet ¾ cup Korean soy sauce ¼ cup water 100g sugar 6 cloves garlic 4 onion , 2 carrots4 tbsp sesame oil Pinch pepper Grape seed oil or olive oil 2 onion sliced Spring onion sliced Optional garnish: finely sliced red pepper, sesame seeds

Preparation
Slice the scotch fillet as thin as possible. Add soy sauce, water, sugar, garlic, carrots, onion and spring onion.
Leave 20 minutes marinade.
Heat frying pan and add some oils and add everything.
Fry 10 minutes and add some sesame oil.Heat a heavy based pan and add olive oil. Cook marinated fillet for around 3 minutes, adding the juice so as not to dry the beef. Add sliced onion and spring onion and cook for another minute. Tip: Koreans love to eat bulgogi by placing a small amount of steamed rice in a lettuce leaf, a slice of bulgogi and small amount of kimchi (pickled fermented vegetable available in Asian stores). Roll up and eat.

We were very fun and we thought “how delicious !!
“We are genius for cooking !”