Korean Bulgogi 13-Oct-2019
This is on the “to try” list - I absolutely love bulgogi and Korean BBQ. I think I can do this at home to ensure no contamination.
Bulgogi (Korean BBQ Beef)
- 6 Tbsp tamari (gluten-free soy sauce)
- 3 Tbsp brown sugar
- 2 Tbsp rice wine (mirin)
- 1 red apple, tart and sweet, like a Cripps Pink or Gala, seeded/cored, chopped
- 1/2 small onion, chopped
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1/8 tsp ground black pepper
Main dish part
- 1.5 lb rib eye or top sirloin
- 1 small onion, thinly sliced (like from a mandoline)
- 2 stalks green onion, thinly sliced
- 1/2 carrot, peeled, thinly sliced diagonally
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp cooking oil
- Wrap the meat in clear wrap and put on a baking sheet, freeze for 2 hours or so, so the meat is not frozen through, but can be sliced. This will enable the thinnest slices, necessary for bulgogi.
- Slice the semi-frozen beef to narrow slices, 1/8 inch thick. Place the slices into a deep mixing bowl; prefer to use glass over plastic or metal.
- Blend the marinade ingredients until smooth.
- Pour the marinade over beef in the bowl. Mix them well together while gently massaging the meat with your hands.
- Add the sesame oil and mix it into the meat.
- Cover the bowl with clear wrap and marinate the meat for at least 4 hours, better if overnight, refridgerated.
- Preheat a skillet to medium high heat until well heated. Add the cooking oil and spread it well.
- Add the meat and vegetables and cook it on medium high to high heat for 3 to 5 mins until the meat and vegetables cook to desired doneness.
- Toss in the sesame seeds and stir them quickly.
Serve the bulgogi with steamed rice and other Korean side dishes, like kim-chi, korean pickles, lettuce wraps, “ssamjang” (a korean dipping sauce)
Not necessarily knowing what to do with an extra half an onion, I might just put a whole one in the marinade, or only use the other half in the main part instead of a whole.