Grilled Bulgogi beef tenderloin with glazed sweet potato, zucchini tossed with dried shrimp and chili with lemon butter.

Recipe by Chef Jackson Kim, Sheraton Mirage Port Douglas

A South Korean inspired dish with lots of sweet, spicy and citrus flavours.

Bulgogi is a famous dish in South Korea which consists of marinated beef in chili and soy, and then grilled on the BBQ.
 
We have changed the recipe to 180 grams of steak (sliced in half) which is quickly marinated in the spice paste and then grilled on the hot plate.

Sweet potato is a popular vegetable in the country, which is used throughout the year.

Zucchini namul (namul is a term for Korean seasonal vegetable dish) gives the dish its freshness. It can be blanched, pickled or stir fried. This is tossed with dried shrimps giving it the salty texture.

Ingredients

Beef tenderloin – 180 grams
Marination
Red chilies – 2 large chilies - soak in hot water till soft and deseed 
Sesame oil - 3 tsp
Garlic- 4 cloves
Ginger- small piece
Soy sauce- 50 ml
Mix all the ingredients and make a fine paste

Sweet potato - 80 grams
Zucchini - 5 slices
Dried shrimp - 1tsp
Salt and pepper - to taste
Olive oil - 80 ml
Sesame seeds - 1 tsp
Lemon – quarter lemon
Butter - 50 grams

Slice 180 grams of beef tenderloin in two pieces and marinate in the paste for 30 minutes.

Sweet potato

Take a medium size potato wash and peel. Cut in two pieces. Add some oil and bake in oven for 20 minutes until it gets soft.

Zucchini

Wash zucchini, slice it thinly length wise so looks like ribbon. Quickly blanch the zucchini and toss it in a hot pan with sesame oil. Add salt and pepper and dried shrimp.

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