beef bulgogi is the dish to try. This Korean classic is made by marinating beef slices and then grilling them. The true make-or-break lies in the marinade, which is often a mixture of soy sauce ...

I usually make my own marinade for the beef, but you can also buy bottled bulgogi marinade. The commercial marinade is saltier and sweeter than the home-made version. If you are serving this to ...

Blitz the marinade until smooth and pour it over the ... Stir that in and remove the pan from the heat. Serve the bulgogi beef on a platter, with the rest of the chopped spring onions and the ...

And Youra Kim, the owner of Propaganda, one of Copenhagen’s few Korean restaurants, recommends bulgogi (sliced and marinated beef), for its versatility: Her recipe works with a range of ...

The word bulgogi translates as ‘fire meat’ as ... cleaver or meat mallet to flatten. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak ...