Korean Fire Meat with Vegetable Glass Noodles

Cut the beef against the grain into 5 mm narrow slices.

The easiest way to do this is to freeze the meat briefly.

If you are afraid of this effort, you should cut the meat on the spot when you buy it. In a second step, divide the pre-cut slices into thin strips along the fibers.

In a baking bowl, mix the pear as well as the onion with 3 tbsp of sesame oil as well as the soy sauce to make the marinade. Add pepper, garlic, salt and grated ginger. Marinade the meat for at least 1-2 hours. Then roast in a frying pan in sesame oil until the marinade is cooked off – no longer than 5 minutes.

In summer, bulgogi is also suitable for a barbecue – to do this, marinate the beef fillet in thin slices and grill on the broiler.

Vegetable Glass Noodles: Make the glass noodles, rinse and sauté in a saucepan with the chopped vegetables. Toss the noodles and vegetables briefly in the soy sauce and bring to the table hot.

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