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You could use strawberries presumably if you wanted more red color. No Hi guys. Welcome back to Walk Wednesday. I'm Lance from School of Walk, London's best Asian cook school. Today we're doing Korean beef bugi. Today I'm going to show you the secret ingredients we use for bugi which makes it tender and delicious. First thing we chop the vegetables, which is your onions. These are going to add into the stir fry. Separate back on the plate. And a bit of chili just for the color. So I'm taking the seas out just in the match this. The bugi we're making today it's like more on a sweet side.
It's not a gou jam based uh marinade. So we are just adding in a tad bit of red color into it. and spring onions. Stems smash slice at an angle. That's for garnish. Coette. half. Slice the first. Carrots again. Julianne. with the kajette. And now we make marinade. Okay, let's start with the marinade. The first bit of ingredients you might have never come across this. Here's the Asian pear, Chinese pear or Korean pear. many names. Bit confusing, but it's basically these kind of yellow skin pear with a bit of you see the dots on the skin. And uh we don't want the skin for the marinades cuz it's too tough. Yeah. The Korean pad do here is to tenderize the meat and also gives
the um dish a really nice fruiness. We're only using half of this pair. Not just because I want to eat the other half. Okay. And you want to core take the core out. Basically, the core is a bit kind of sour and bitter. You want to just give it a rough chop cuz we're going to add it into the blender. Just really puree them. glass as well. And the other two things we want to puree is the garlic and your ginger. Just garlic. Give a smack. Just give a smash. When I tell people I find cooking therapeutic, I usually mean this. Just put it in. Same for your ginger.
Peel them. Just chunks. And we're going to add in some sauce. It's a bit of light soy one and a half tbspoon for the saltiness. Some mirror in here for the nice kind of fragrance and also a bit of sweetness. Just a tablespoon of oyster and a tablespoon of uh brown sugar and some sesame oil for the fragrance. Now we blend. Okay, we have pureed all the sauce and all the aromatics. Going to just pour in these lovely sliced ribeye here. You can use any cuts, rum, sloin. ribeye. And I'm going to also adding lovely um sliced onions and spring onions here. I didn't puree them cuz it's just nice for presenting if you just cut it, slice it. Just give it a gentle massage.
Okay. Mix it well. And we're going to cling film it. Leave it in the fridge at least 2 hours. Now, I'm going to wash my hands and change a new set of chopping boards and knives. So, we've been marinating this uh beef for about like 3 and 1/2 hours. You can leave it overnight. So, as you can see, the beef has like nicely absorbed most of the sauce. And you can actually see the pear puree. Okay. Sometimes if I can't find Chinese pear, I will use a bit of Sprite 7 lemonades um for the substitutes. Let us know what other math suggestion you've got for the marinade. The cameraman Arthur just add strawberry which is wrong. Okay. Anyway, let's start
cooking. Hot pan oil. Going to fry the aromats first as always. I just did this uh dish last Friday in our food day Korean class. Everyone loved it. Make sure to book up if you're interested. Okay. Um chilies because I've got a quite a small pan here. I'm going to cook all the um vegetables first and then transfer it onto the plates and then I cook the meats because um when you're using a small pan like this, you only get a certain amount of heat which I want. But for bugi, you want it to be charred slightly. So you don't want to overcrowd your pan too much. I'm going to put these back onto my plate.
Don't forget tiny bit of oil. Now order meats in. Spread it out and leave it. Once you uh pan fry one side, you want to flip it over. When you're charing on the other side, all the vegetables, they go back in. The beef doesn't take long to cook. So, on the other side, maybe another 2 minutes, this will be ready to be tossed and served. Mix it well. bugi. Um, you can eat it with your just plain steamed sushi rice or on your pib bob. If you got any leftover, you can put it into your kimbab as well, which is a kind of like a rice roll. Make your own rice roll. Yeah. or put it in your sandwich. Okay, let's chug in.
Really tender. I get a bit of fat bit from the ribeye. Got a fruiness and sweetness at the background from the um Asian p. We love making these videos for you. Thank you so much for watching. Let us know down below what would you like us to cook for next week and I will see you next time. Bye.
