Korean Beef Bulgogi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Beef Bulgogi:
1 lb top sirloin or strip loin, thinly sliced against grain
1/2 cup bulgogi sauce - see below
3 tbsp vegetable oil divided
lettuce, rice, green onion, sesame seeds, red chili and/or sliced radish to serve
Korean Ssamjang Sauce:
3 tbsp doenjang - korean fermented soybean paste
1 1/2 tbsp gochujang - korean spice paste
1 1/2 tsp sesame oil
2 tsp mirin
1 green onion finely minced - green part only
1 clove garlic - crushed (about 1/2 tsp total)
1-2 tbsp apple juice or water to thin to desired consistency
Bulgogi Sauce:
3/4 cup soy sauce
3/4 cup brown sugar
5 cloves garlic crushed
1 inch piece of fresh ginger grated on a microplane
1 tbsp sesame oil
3/4 cup apple juice or pear juice
2 green onions finely chopped
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Directions: |
Directions:Bulgogi Sauce:
Mix the soy sauce, brown sugar and apple or pear juice in a small sauce pan. Warm over low heat until the sugar melts. Allow to cool and stir in the remaining ingredients.
Ssamjang Sauce:
Combine all the ingredients except the apple juice or water. Stir to combine thoroughly.
Use the apple juice or water to thin to the desired consistency. You want it thick but spreadable for your wrap.
Beef Bulgogi:
Beef, sliced against the grain and THIN. Put a small roast in the freezer for about 20-30 minutes for easy slicing. Use your sharpest knife. Slice against the grain, roughly 1/8 of an inch thick. Heat half the oil in a large skillet until it shimmers. Season the beef with a bit of salt. Add half the beef to the pan. Resist the urge to start stirring right away. Give it a minute to brown a bit. Give it a stir and cook about another minute. Remove from the pan and set aside. It doesn't have to be fully cooked at this point. It will cook a bit more in the sauce. Repeat with the rest of the oil and remaining beef. Browned bits in the bottom of the pan will deglaze when you add the Bulgogi sauce.
Return the first half of the beef to the pan and the bulgogi sauce. Scrape up browned bits. Cook over high heat, uncovered, until most of the liquid has evaporated. This takes about 2-3 minutes.
Serve with lettuce, ssamjang, and condiments. Place a bit of rice (or not) on a lettuce leaf. Top with a bit of beef. Add a light drizzle of ssamjang and sprinkle with whatever condiments you like. Eat with your hands. Or use it in bibimbap. Makes a killer hoagie. Just have fun with it. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
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