Gogi bokum

Gogi bokum

Deep fried beef slices

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g lean rump or fillet steak
1 spring onion, finely chopped
1 tablespoon leek, finely chopped, white part only
1 garlic clove, finely chopped
1/2 teaspoon sugar
1 tablespoon light soy sauce
2 teaspoons sesame oil
a few drops hot chilli sauce or chilli oil
125ml peanut oil
1 quantity Yangnyum kanjang

Method

  1. Cut the steak into very thin slices and beat them quite flat. Arrange in a single layer in a large dish and sprinkle over the spring onion, leek and garlic.
  2. In a bowl, combine the sugar, soy sauce, sesame oil and chilli sauce. Spoon over the beef and leave to marinate for 2–3 hours, or longer in the refrigerator.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Add the beef slices, a few at a time, for a few seconds until they change colour. Remove from the heat and drain briefly, then serve at once. To serve, the steak is dipped in the bulgogi sauce (yangnyum kanjang) and eaten, accompanied by steamed white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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