Ingredients
- 150g Beef brisket (thinly sliced)
- 1 tbsp sesame oil
- 2 tbsp ABC soy sauce
- 1 tbsp soy sauce
- 1 tsp minced garlic and 1 tsp mince ginger
- 1/2 cup korean pear juice
- 1 spring onion (half marinade, half garnish)
- 1 tbsp cooking sake
- 130g soba noodle
- 50g Obap Kimchi
- 200ml vegetable broth (cold)
- 50g chive
- 100g baby eggplant
- 1 tbsp Obento yakitori sauce
- 1 tsp sesame oil
- 1 boiled egg
Method
- Bulgogi---> Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.Heat the oil in a wok or large fry pan over high heat.Add the onion and white part of the scallion/shallots. Cook for 1 minute.Then add the beef, Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.Remove from heat, then toss through the sesame seeds.
- Soba noodles---> Cooked in boiling water for 2 minutes, then cooled in cold water and strained to remove excess water. Set aside.
- Chive & eggplant stir fry---> Cut the chives into 10cm lengths, and slice the eggplant. Heat the oil in a pan, add the eggplant, and cook for 1 minute. Then add the chives, yakitori sauce, and sesame oil, and cook for 20 seconds. Set aside.
- Place soba noodles in a bowl, top with bulgogi and eggplant stir-fry and kimchi, and garnish with a boiled egg, spring onions, and toasted sesame seeds.
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 620ml
- HAKUBAKU - HAKUBAKU ORGANIC SOBA NOODLE 270G
- OBAP - OBAP KIMCHI
- OBENTO - OBENTO SAUCE - COOKING SAKE
- OBENTO - OBENTO SAUCE - YAKITORI SAUCE
- LEE KUM KEE - LKK BLACK SESAME OIL 207ML
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 500ML
