Perfect every time.

600 g fillet of beef, 3 tblsp. sugar, 50 ml sake (rice wine), 1 bunch of spring onions, 2 cloves of garlic, 6 tblsp. soy sauce, 1 tblsp. milled sesame, 1 tsp. pepper, freshly milled, 4 tblsp. sesame oil, 200 g mushrooms, 1 tblsp. sake (rice wine)

1 Wash the fillet, pat dry, and if necessary remove skin and sinews. Cut the meat into thin slices. Mix the sugar into the wine, add to the meat and marinate for around 30 minutes.

2 Clean, wash and cut the spring onions into thin rings. Peel the garlic and dice finely. Mix both ingredients with soy sauce, sesame, pepper and 2 tblsp. sesame oil. Add all this to the beef and mix well.

3 Clean the mushrooms, wipe with a paper towel and cut into thin slices.

4 Heat 1 tblsp. sesame oil in a pan. Add half the meat mixture to this. Make sure that each slice of meat touches the bottom of the pan and fry the meat at medium heat. After frying for 1 – 2 minutes add half the mushrooms and also fry them. Remove the bulgogi and keep them warm,.

5 Once again heat 1 tblsp. sesame oil. Prepare the rest of the meat and the mushrooms in the same way. Then place with the meat which has been kept warm. Drizzle sake over the rice. Serve with rice.

The thin end of the fillet of beef should be used for bulgogi. Sharp knives, e.g. carving knives, make it easier to cut thin slices.