About the Dish
Annyeonghaseyo! Are you curious to know what happens when the traditional Beef Bulgogi recipe is changed to a Lamb Bulgogi? Watch the video and you might run to stock up on Aussie lamb for all your future Korean food cravings!
Ingredients
MAIN
- 500g lamb shoulder (yakiniku cut)
- 3 spring onions (cut into 2-inch pieces)
- 1 small onion (thinly sliced)
- 1 small carrot (thinly sliced) - optional
MARINADE
- 6tbsp soy sauce
- 3tbsp water
- 4tsp sugar
- 2tbsp mirin / grape juice
- 2tbsp minced garlic
- 2tbsp sesame oil
- 2tsp sesame seeds
- 4tbsp grated korean / asian pear
- 1/4tsp pepper
Directions
-
1
Mix all the marinade ingredients in a bowl.
-
2
Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour.
-
3
Preheat a pan, and add the meat to stir-fry over high heat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Use all the marinade if you want some sauce at the end.
-
4
Turn off the heat and the lamb bulgogi is ready to serve.
