Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, bulgogi. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beef Bulgogi is crazy tender and juicy seeping with mildly sweet, savory, smoky flavors from the soy It is intensely flavorful, and tantalizingly delicious. This Bulgogi cooks super fast, so once your steak. Korean Beef Bulgogi - A super easy recipe for Korean BBQ beef with the most flavorful marinade!
Bulgogi is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Bulgogi is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have bulgogi using 26 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bulgogi:
- Take For the bulgogi:
- Prepare – 300g beef fillet or sirloin
- Prepare large garlic cloves
- Make ready ripe Asian pear, peeled and chopped
- Prepare onion, finely chopped
- Take piece of ginger root, finely chopped
- Get scallion, chopped
- Prepare dark soy sauce
- Get toasted sesame oil
- Prepare sake
- Get Shaoxing wine or dry sherry
- Make ready light brown sugar or honey
- Get black pepper
- Make ready sesame seeds, toasted, to sprinkle at the end
- Get To serve:
- Get Romaine or Cos lettuce leaves, or
- Get lightly toasted pita bread
- Get cooked rice (optional)
- Get jalapeno chili, deseeded and finely sliced
- Take carrot shredded into
- Take radishes, shredded into sticks
- Take cucumber slices or sticks
- Prepare For the spiced mayo:
- Get full fat mayonnaise
- Take light soy sauce
- Get hot chilli sauce, ideally Sriracha
Bulgogi, traditional Korean barbeque beef, is made with thinly sliced beef in a soy sauce and onion marinade. Easy to prepare and very easy to eat! Bulgogi, a classic Korean grilled beef, is so easy to make and fun to eat with friends and family. Tender pieces of caramelized beef with crunchy sweet vegetables.
Instructions to make Bulgogi:
- Place the meat in the freezer for 1 – 2 hours to firm it up. In the meantime process the garlic, pear, onion and ginger to smooth puree.
- Slice the beef against the grain thinly, about 4-5mm. Place it in a bowl or a zip lock bag together with the puree; add the other bulgogi ingredients except the sesame seeds and mix in well, stirring the meat around in the bowl or squishing it about in the bag. Chill for at least an hour and up to overnight.
- Prepare the spiced mayo by mixing all the ingredients together in a small bowl. When you’re ready to cook prepare the lettuce and garnishes so that everyone can build their own bulgogi parcel or kebab.
- Heat up a cast iron pan or a heavy skillet over high heat. Transfer the meat into a colander and shake it about to get rid of some liquid. When the pan is hot, add the meat with the remaining marinade and stir fry until most liquid has vanished and the meat starts to brown around the edges. Sprinkle with the sesame seeds and keep the meat hot. Toast the pitas.
- To eat, either load a pita, kebab style, with torn lettuce, meat, garnishes and sauce; or place some meat, rice and garnishes on a lettuce leaf, fold in and wrap up the edges to form a small parcel. The lettuce parcel should be eaten in one bite!
For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours. See more ideas about Bulgogi, Bulgogi beef, Bulgogi recipe. Below is a variety of Bulgogi. None of the images are mine. Rather a free independent image database enabling anyone to speedily find.
So that is going to wrap this up with this special food bulgogi recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
