Beef Bulgogi
Living in Toronto allows me to try many different cuisines, courtesy of our diverse immigrant population. There is a strong Asian presence in this city and Korean cuisine has taken the spotlight of late.
If you like Korean Short Ribs, you’ll like (love) Bulgogi. It’s a dish with a similar marinade but thinly sliced beef is used rather than short ribs. After being marinated, the beef gets a saute and served on a bed of rice.
As inspiration for this recipe, I took cues from Maangchi and Damn Delicious.
Serve up some kimchi on the side, an Asian cucumber salad and you have a balanced and delicious meal.
Beef Bulgogi
(serves 4)
1 lb. beef (Tenderloin or rib eye)
1/2 carrot, thinly sliced
2 Tbsp. vegetable oil for frying
Marinade
1/2 cup of Asian pear puree (use a box grater)
1/4 cup onion puree (use a box grater)
4 cloves of garlic, minced
1 tsp. grated fresh ginger
1 green onion, thinly sliced
1 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. Gochujang (Korean red pepper paste)
1/4 tsp. ground black pepper
Garnishes
thinly sliced scallions
sesame seeds
- Place your beef in the freezer for a couple of hours to firm up. Slice into 1/8 inch slices.
- Add all the marinade ingredients to a bowl and mix until combined. Add the beef to the marinade and toss until well combined. Cover with plastic wrap and place in the fridge minimum 1 hour.
- Take out of fridge and allow about 30 minutes to return to room temp.
- Place a skillet on your stovetop and turn heat to high. Add the oil then the beef and carrots and saute for 3-5 minutes.
- Take skillet off the heat, serve the Bulgogi on a bed of your favourite rice, garnish with scallions and sesame seeds. Serve a side of kimchi to nibble on as well.
© 2023, Peter Minaki. All rights reserved.
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