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BEEF BULGOGI!!!

I am a huge fan of this Korean dish and I never dreamed of being able to make it myself. Well kids, (I am assuming you are my children) dreams do come true. This recipe is provided by the website http://mykoreankitchen.com. I love her recipes.

Bulgogi-on-steamed-rice

Two main things you need, the marinade and the main items.

What to get for the marinade:

  • 6 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 2 Tbsp rice wine (mirin)
  • 2 Tbsp grated yellow onion (About ~1/2 large onion)
  • 1 Tbsp minced garlic
  • 5 Tbsp grated Asian Pear (About 1-2 medium pear)
    • You can use apples if Asian pear is unavailable
      • Royal gala, Pink lady or fuji apples
  • 1 tsp minced ginger
  • 1/8 tsp ground black pepper
  • 1 Tbsp sesame oil

Main items:

  • 1.75 LBS thinly sliced sirloin
    • Or any tender prime beef cut
  • 1 large yellow onion, peeled
  • 2 stalks green onion
  • 1/2 medium carrot, peeled
  • 1 Tbsp sesame seeds
  • 1 Tbsp cooking oil (I used Canola)

Marinade:

STOP! READ CAREFULLY! Reserve the sesame oil for last!

Step 1: *Optional*

  • Remove the blood from the steak by pressing the steaks between paper towels

Step 2:

  • Pour the marinade sauce into the bowl and mix well with the meat.
  • Add the sesame oil and gently mix it into the meat.
    • Some say that the oil can prevent the other sauce getting absorbed effectively into the meat.
  • Cover the bowl, marinate the meat for at least 4 hours in the fridge
    •   Or overnight for an extra enhanced flavor

Step 3:

  • Prepare the vegetables. Thinly slice the onion, carrots and  green onion.

Step 4:

  • Preheat the wok/skillet on the stove on medium high heat and once heated add the cooking oil
  • Add the meat and vegetables and stir occasionally (every 30 seconds).
  • Cook them on high heat for 3 to 5 mins until the meat is starting to turn brown.
  • Reduce the heat gradually as the meat & vegetables cook.
  • Add sesame seeds just prior to removing food from heat

Step 6

  • Serve over rice!

 

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