Korean bulgogi beef with spicy cucumber salad

1. Cut the beef round in very thin pieces, around 3-4 cm big.

2. Put in a marinade bowl the thinly sliced onions and spring onions cut in thin circles until the lightest part of the leaf (you will need the darker parts for the decoration later).

3. Mix the ingredients for the marinade in a separate bowl: soy sauce, sugar, sesame seeds, squeezed garlic, sesame oil, ground chili, ginger paste, black pepper, and honey.

4. Add to the marinading bowl the thinly sliced meat and the marinade mix it all well together and leave for at least one hour to marinate in the fridge (preferably overnight).

5. Fry it with the marinade in a grill pan or a wok, constantly stirring. Fry for up to 10 minutes and drizzle the honey over slowly, to caramelize the meat. The bulgogi is done when the meat gets soft.

6. Serve with basmati rice and a spicy cucumber salad, the preparation of which is explained in the rest of the recipe.

For Oi Muchim - the spicy cucumber salad, you will need:

1 bigger cucumber, 1 teaspoon of salt, 1 teaspoon of ground chili, 1 spring onion, 1 garlic clove, ½ teaspoon of sugar, 1 spoon of sesame seeds, 1 teaspoon of sesame oil.

Preparation:

1. Peel the cucumbers and cut them into slices and put them in a bowl. Add salt and leave aside for 15 minutes. If you are using a salad cucumber, there is no need to peel just, just wash it properly.
2. Strain the cucumbers well and take care not to squish them. Add the rest of the spices and stir well.
3. Leave the salad in the fridge until serving to make the cucumbers stay crunchy.