Bulgogi - Korean fire-roasted meat

500 g fillet of beef (or rib eye)

1 - 2 cloves of garlic

1 piece of ginger

2 spring onions

125 ml light soy sauce

sesame oil (roasted)

sugar

Black pepper

Sesame seeds

1 tbsp rice wine

1 tsp chili paste

water

rice

Peanut oil

Grill setup:

The SGS system is removed from the grill and replaced with the stainless steel wok holder. Further accessories are the wok set consisting of the wok, wok stand, ladle, turning ladle and sieve. As this is an Asian dish, we grill on a high heat. So fill the charcoal basket almost completely and light three embers with the monolighter. Close the lid and wait until the temperature is around 200 degrees. Place the wok on the wok holder and heat up, then you can grill.


Preparation:

Cut the fillet of beef (or rib eye) into strips as thin as possible.

For the marinade, finely slice the garlic clove and ginger. Then finely slice the spring onions and place the white and light green parts in a bowl together with the diced ginger and garlic.

Thoroughly mix the ingredients in the bowl with approx. 75 ml soy sauce, 1 tbsp toasted sesame oil, 1 tsp sugar, a little pepper and some toasted sesame seeds (it is best to toast them in the hot wok for 2 to 3 minutes first and set some aside for later) and then marinate the beef fillet strips in them. Cover with cling film and leave to marinate in the fridge for at least 4 hours.

To make the sauce, chop a little ginger, ½ a clove of garlic and a little spring onion and place in a small bowl. Add 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tbsp rice wine and 1 heaped tsp chilli paste.

Cook the rice.

Sear the beef fillet in the wok (in high-heat oil, e.g. peanut oil) for 2 to 3 minutes.

Then it's time to serve. First add the rice, then the meat and garnish with some sauce and sesame seeds, optionally you can add some chili if you like it spicier.