Here is the recipe of Camille GEORGES, one of the finalists of the K-Food Challenge 2020.
For this occasion, she made Korean bulgogi accompanied by banchan made from pyogo (Shiitake), dried black mushrooms and Korean namul (Korean dehydrated vegetables).
Prepare the marinade: 4 tablespoons of soy sauce, 2 tablespoons of sugar, 6 teaspoons of honey, 120 ml of apple juice, 2 tablespoons of sesame oil, 2 chives and 2 cloves of garlic.
Cut the sirloin of beef into strips and the onions into julienne strips and marinate them in the marinade.
Add the namul once it has been rehydrated.
Option: you can add apple julienne.
Grill for a few minutes adding carrots (+ apple) then lower the heat and continue cooking until the preparation is ready.
Mushroom jumble :
Take black mushrooms, then twice as many shiitake mushrooms, then twice as many button mushrooms.
Cut them into julienne strips and add soy sauce and a little bit of sugar then cook them in sesame oil for a few minutes in a frying pan.
Lotus root :
Cut the lotus roots and cook them in a saucepan with 1 glass of water, 4 tablespoons of soy sauce, 2 tablespoons of mirin and 2 teaspoons of sugar until boiling.
Leave to reduce for at least 15 minutes, stirring occasionally.
Once the liquid in the pan is almost run out, add rice syrup and a little sesame oil and mix well.
Use firm-fleshed potatoes (ratte).
Brown the potatoes in oil.
Add water and soy sauce halfway up and add a minced clove of garlic.
Let reduce and add rice syrup. Mix well while continuing to cook for a few minutes.
Arrange the different dishes in bowls to be shared following the Korean table manners with one bowl of rice per person.