Wednesday, June 20, 2012

Korean Inspired Marinade and Shallot Salad

Yes Korean inspired so not quite like the traditional bulgogi, but hey I think I'm on to something....

For the beef
600g sliced beef (sirloin is a good choice)
1/3 cup soy sauce 
1/4 cup shallots (cut roughly into 2 inch pieces)
 2 tablespoon sugar
1 tablespoon vinegar
1 ½ tablespoon rice wine (sake or sherry)
1 ½  tablespoon vegetable oil
1 tablespoon sesame oil
¼ onion sliced
3 clove garlic, minced
1 teaspoon black pepper
1 Nashi Pear or 2 kiwi fruit


Combine all ingredients and mix until sugar is completely dissolved. Allow to marinate for 2 to 5 hours. 

For the Shallot Salad

1 bunch shallots
1 teaspoon white vinegar
1 teaspoon sugar
2 teaspoons red pepper flakes (you can find these at any Korean grocery store)
4 drops of sesame oil

1. Cut the shallot lengthways for long thin slices.
2. Toss and combine all ingredients.

Thank you Kuny for this nifty kitchen gadget!
I no longer have to painstakingly slice my shallots with a knife
So how does it work....see below

Slot root side of the shallot onto the needle end (obviously you have already cut the roots off)

Keep threading it in till you get at least 3cm through the cutter

And then pull it through

You end up with these really long curly strands

Add all the ingredients into a bowl and toss away

I don't like to eat the salad straight away. I prefer to make it in advance for at least 30mins so the pepper flakes soften and the flavour intensifies

Grilling the meat over charcoals

How I like to eat my Korean inspired beef and shallot salad


  1. I have one of those too - love it! Use it to shred up morning glory for various vietnamese noodle soup :)

  2. Just discovered your blog when I googled chorizo pasta (which I've made twice now!) Looks great, will pop you in my reader.

  3. Hi, Where did you get that slicer from?