Indo-style Bulgogi

Ingredients

While the original Korean Bulgogi is known for its savory and slightly sweet taste, our Indo-style Bulgogi incorporates the rich and aromatic flavors of Indonesian spices such as ginger, lemongrass, and chili. This adaptation adds a spicy kick and a unique twist to the traditional dish. We alse have the original recipe for Bulgogi, so you can check it out.

• 500 grams (1.1 lbs) beef sirloin, thinly sliced 500 grams (1.1 lbs) beef sirloin, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons kecap manis (Indonesian sweet soy sauce) 2 tablespoons kecap manis (Indonesian sweet soy sauce)
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 stalk lemongrass, white part only, finely chopped 1 stalk lemongrass, white part only, finely chopped
• 1 red chili, finely chopped (adjust according to spice preference) 1 red chili, finely chopped (adjust according to spice preference)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine minced garlic, chopped shallots, soy sauce, kecap manis, oyster sauce, sesame oil, grated ginger, chopped lemongrass, and red chili.
2. 2.
   Add the thinly sliced beef to the marinade and mix well. Allow the beef to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
4. 4.
   Add the marinated beef to the hot skillet and stir-fry for 3-4 minutes, or until the beef is cooked to your desired level of doneness.
5. 5.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Beef sirloin — For the best results, choose thinly sliced beef sirloin to ensure quick and even cooking.
• Lemongrass — Use only the white part of the lemongrass stalk, as the green part can be tough and fibrous. Finely chop it to release its aromatic flavor.
• Red chili — Adjust the amount of chili according to your spice preference. You can also remove the seeds for a milder heat.

Tips & Tricks

• For a smoky flavor, you can grill the marinated beef instead of stir-frying it.
• If you prefer a sweeter taste, you can add a bit more kecap manis to the marinade.
• Serve the Indo-style Bulgogi with steamed rice and a side of Indonesian sambal for an authentic experience.
• If you can't find kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.
• Make sure to slice the beef against the grain to ensure tenderness.

Serving advice

Serve the Indo-style Bulgogi hot, accompanied by steamed rice and a side of fresh cucumber slices. The vibrant flavors of the dish pair well with the cool and refreshing cucumber, balancing the spiciness of the marinade.

Presentation advice

Arrange the thinly sliced beef on a platter, garnished with fresh cilantro leaves for a pop of color. Serve the dish alongside a bowl of steamed rice and cucumber slices for an appealing presentation.