It was not a typical Monday, I had taken a random day off and headed off to Pollen Street Social for their set lunch menu (2 courses for £32), it was definitely worth it considering there were so many extra mini courses – in particular their Bakewell tart cake. I rounded the day off by visiting the London Tower Bridge which has a glass walkway, it’s surprising how being able to see the floor is so unnerving. At the same time, James headed into work all keen for the week ahead.
The night before we had prepare the bulgogi to marinade, this is ideal to maximise flavour.
- 450g beef, sliced thinly
- ½ cup of asian pear (puree)
- ¼ cup onion purée
- 4 cloves of minced garlic
- 1 teaspoon minced ginger
- 1 chopped spring onion
- 2 tbs soy sauce
- 2 tbs brown sugar
- a pinch of ground black pepper
- 1 tbs sesame oil
- 1 carrot (grated)
- peppers (sliced and uncooked)
- Put beef into the freezer for half an hour so that it is easier to cut finely.
- Mix all the marinade ingredients in a bowl (some will require blitzing in a food processor)
- Add the sliced beef and mix well.
- Keep in the fridge overnight.
- Put rice into rice cooker
- Prepare lettuce and peppers
- Fry up, ideally we would bbq for the best flavour but this isn’t an option for us.
- Serve with ssamjang, lettuce and rice.