Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bulgogi. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Bulgogi is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Bulgogi is something that I have loved my entire life. They’re nice and they look fantastic.
Tender caramelized beef bulgogi is what Korean BBQ is all about! This bulgogi recipe is authentic and best served with steamed rice. Korean Beef Bulgogi - A super easy recipe for Korean BBQ beef with the most flavorful marinade!
To get started with this particular recipe, we have to prepare a few components. You can have bulgogi using 26 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bulgogi:
- Take For the bulgogi:
- Prepare 260 – 300g beef fillet or sirloin
- Make ready 4 large garlic cloves
- Take 1 ripe Asian pear, peeled and chopped
- Get 1 onion, finely chopped
- Get 2 cm piece of ginger root, finely chopped
- Make ready 1 scallion, chopped
- Get 2 tbsp. dark soy sauce
- Get 1 tbsp. toasted sesame oil
- Take 1 tbsp. sake
- Take 1 tbsp. Shaoxing wine or dry sherry
- Make ready 1 tbsp. light brown sugar or honey
- Get 1/2 tsp. black pepper
- Prepare sesame seeds, toasted, to sprinkle at the end
- Take To serve:
- Prepare Romaine or Cos lettuce leaves, or
- Make ready lightly toasted pita bread
- Get cooked rice (optional)
- Take jalapeno chili, deseeded and finely sliced
- Prepare sticks carrot shredded into
- Prepare 2-3 radishes, shredded into sticks
- Prepare cucumber slices or sticks
- Get For the spiced mayo:
- Prepare 4-5 tbsp. full fat mayonnaise
- Take 1 tsp light soy sauce
- Get 2 tbsp. hot chilli sauce, ideally Sriracha
This Bulgogi cooks super fast, so once your steak. 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. See more ideas about Bulgogi, Bulgogi beef, Bulgogi recipe.
Steps 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!
Below is a variety of Bulgogi. None of the images are mine. Rather a free independent image database enabling anyone to speedily find. 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. Bulgogi: Bulgogi is surprisingly easy to make even without one of those in-table grills.
So that is going to wrap it up with this exceptional food bulgogi recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
