SPICY BULGOGI CHICKEN
Serves: 4
Prep time: 10 minutes + marinating
Cooking time: 6 minutes
Ingredients:
500g chicken thighs, skin removed, trimmed
15ml (1 tbsp) Korean red pepper powder
10ml (2 tsp) gochujang (Korean hot pepper paste available from Asian stores)
10ml (2 tsp) soy sauce
10ml (2 tsp) honey
2.5ml (½ tsp) sesame oil
5ml (1 tsp) finely chopped garlic
5ml (1 tsp) sesame seeds
30ml (2 tbsp) finely sliced shallot rounds
Method:
- Combine all ingredients in a shallow dish and refrigerate for 1 hour.
- Cook the chicken on a very hot teppanyaki grill or braai for 2-3 minutes on each side, or until just cooked.
- Slice into bite-sized pieces. Sprinkle with sesame seeds and shallots before serving.
BULGOGI BEEF
Serves: 4
Prep time: 10 minutes + marinating
Cooking time: 4 minutes
Ingredients:
500g fillet, trimmed and finely sliced along the grain
10ml (2 tsp) soy sauce
10ml (2 tsp) honey
5ml (1 tsp) apple juice
2.5ml (½ tsp) finely chopped garlic
2.5ml (½ tsp) grated ginger
2.5ml (½ tsp) ground black pepper
5ml (1 tsp) sesame seeds
30ml (2 tbsp) finely sliced spring onion
Method:
- Combine all ingredients in a large bowl. Refrigerate overnight.
- Cook beef on a very hot teppanyaki grill or braai for 30 seconds on each side, or until just cooked.
- Sprinkle with sesame seeds and shallots and serve.