Bulgogi Plov

A fusion of Korean and Azerbaijani cuisines, combining classic Korean beef bulgogi with traditional saffron steamed rice.

For the bulgogi

• Beef tenderloin 500 g (sirloin or ribeye)
• Soy sauce 6-7 tbsp
• Sesame oil 1 tbsp
• Sugar 1 tbsp
• Onion 1-2 pcs
• Green onions 2 bunches
• Garlic 3-4 cloves
• Fresh ginger 20 g (optional)

For the plov

• Long-grain rice 500 g
• Butter 100 g
• Vegetable oil 3-4 tbsp
• Egg 1 pc
• Yogurt 1 tbsp
• Flour 1 tbsp
• Turmeric 0.5 tsp
• Salt

Method

1. 1.Dissolve the sugar in the soy sauce and stir in the sesame oil.
2. 2.Slice the beef thinly. Chop the onion, garlic, and ginger, combine them with the beef in a bowl, add the sauce, mix well, and refrigerate to marinate (from 30 minutes up to 24 hours).
3. 3.Heat vegetable oil in a skillet and fry the marinated beef until the juices evaporate (sprinkle with sesame seeds if desired).
4. 4.Bring 4 liters of water to a rolling boil with 4 tbsp of salt, add the washed rice, boil for 10 minutes, and drain.
5. 5.Transfer the drained rice back to the pot, sprinkle with turmeric, and steam over low heat for 40 minutes.

Notes

• Always add the rice to water that is already boiling.
• The longer the beef marinates, the more flavorful and tender it will be.