BUGLOGI BEEF/CHICKEN/PORK, another popular Korean dish I learnt from my Korean friends living in Singapore.  The thinly sliced meat is marinated with as a special sauce using a combination of light soya sauce, pineapple or Korean pear juices together with some pepper, sugar and sesame oil to taste.  Alternatively, ready bottled Korean BBQ sauce, besides giving a smoky-sweet flavor, is a good choice to season and cook this dish in a jiffy. This dish can be stir-fry, grilled or barbequed. A good way to eat this is to wrap a spoonful of the meat in a lettuce leaf and pop it into the mouth to enjoy its bursting flavour.  Or you can eat it with just steamed calrose rice – simple & delicious!


Ingredients :
400gm sukiyaki beef/pork/chicken
½ carrot, cut into stripes
5 large fresh or button mushrooms, sliced (optional)
1 large yellow onion, sliced
4 pcs garlic, minced
3 stalks of spring onions, cut into 1” section
1 tablespoon roasted sesame seeds

Seasoning for the meat :
3 to 4 tablespoon of Korean BBQ Sauce (adjust taste accordingly)
1 teaspoon sesame oil
white or black pepper

Method :
1)    Season the sliced meat. Set aside.
2)    Heat some oil in a frying pan.  Fry the onions and garlic until fragrant.

3)    Toss in carrots and mushrooms and stir fry for 1 miin.

4)    Add the meat.  When it’s almost done, toss in the spring onions.

5)    When meat is done, sprinkle roasted sesame seeds over the top and dish up.
6)    Serve hot.