Bulgogi is Korean BBQ Beef.
But really, it is SO much more!
First of all, you do not need to grill it or Barbecue it. You can, if you want to, but I love
using my heavy cast iron pan to cook it.
Get it scorching hot and listen to that sizzle! Then that heavenly smoky, sweet aroma hits
and you know you have a winner!
Takes a minute to cook and you're ready to eat. On its own (it's so tasty, it might not even
make it to the plate), or in lots of easy applications, like Salad, Bibimbap
(rice bowl), lettuce wraps and tacos!
Bulgogi
I make a large amount, then freeze into Quart Freezer
Ziplock bags for future use...alternatively, you can cook it all and store in the fridge for several days, or freeze.
3 lb chuck roast, shaved thinly 1/8"<
(freeze your meat for at least 12 hours to be able to slice
it thinly, or ask your butcher and he'll do it!) Typically, Koreans use Rib eye, sirloin or
tenderloin. I just like using chuck.
1 Asian Pear, finely grated (could use a Bosc pear if you
can't find Asian Pear)
1 large onion,
cut in half, then sliced very thinly
Thumb sized
ginger, finely grated.
half a bulb of
garlic, chopped
2 tsp freshly
ground pepper
4 Tbsp Soy
Sauce
4 Tbsp Toasted
Sesame Oil
6 Tbsp Brown
sugar
Mix marinade ingredients together, then pour over meat and
gently mix. Refrigerate overnight or at
least 6 hours. At this point, you can
also divide your raw Bulgogi into smaller portions and freeze some of it.
Heat a cast iron pan VERY hot. Drizzle a few rounds of Olive oil. Carefully spread out and lay your Bulgogi
meat over the pan. It cooks very quickly
because it's so thin. Turn when browned
on one side. Do not overcrowd. As you get to the bottom of the bowl, where
there is more marinate, try to shake as much off as possible and put fewer
pieces in the pan so it doesn't steam.
It'll take several times in the pan to cook all the
Bulgogi. Keep putting it in a bowl until
it's all done. Eat hot or refrigerate
for a meal later on.
Now you've made a LOT of Bulgogi...how to serve it? So many quick meals can be made with a Bulgogi...the following are just a few ideas, enjoy!
Korean Banh Mi with Bulgogi
Bulgogi (prepared...see recipe above)
French Baguette: slice lengthwise & then diagonally for 3-4
sandwiches, depending how long your baguette is.
Carrot & Daikon radish (shredded and tossed with a
little rice vinegar, Salt, Pepper and sugar)
Green onions, sliced thinly
cucumber (Sliced thinly & tossed with a little rice
vinegar, Salt, Pepper and sugar)
Mayonaise
Sriracha (or Sriracha Mayo if it's too hot on it's own)
Cilantro, chopped
Option: Thinly slice
Japapeno if you like it really hot.
Combine carrots, diakon and green onions with pickling
ingredients.
Combine thinly slice cucumbers with pickling ingredients.
Lightly toast insides of baguette. Schmear insides of bread with mayonaise.
Layer veggies first, then bulgogi.
Top with cilantro and green onions.
Drizzle with Sriracha or sriracha mayo.
Top with bread and enjoy!
Bulgogi Bibimbap (rice bowl)
{Bibimbap is like ramen, except with rice and no broth. super comfort food!}
Bulgogi (prepared...see recipe above)
Rice (any rice will do, but Koreans use a medium grain rice,
similar to sushi rice)
1 egg per bowl
Toasted Sesame Seeds
Vegetables:
This is where you can customize your rice bowl. Koreans will often use up leftover vegetable
sides, so really, anything that makes you happy goes. But here are a few suggestions...
·
Sauteed spinach
·
Carrots, shredded or ribbons (cooked or raw)
·
Bean sprouts
·
Baby Corn
·
Red or green onion
·
Mushrooms
·
Zucchini
·
Kim Chee
·
Cucumbers
·
Cabbage
Keeping it simple, just place rice in a bowl and top with
ingredients, except for egg, which goes on top, as well as the Toasted sesame
seeds. Drizzle with Gochujang (Korean
Sweet & Spicy Red chili paste. )
Bibimbap is typically arranged around the bowl, keeping
ingredients separate. Once served, you
can mix it as you like.
However, true Bibimbap is serve in a hot stone bowl, which
then creates a crispy bottom texture on
the rice. To duplicate this texture, you
can place your rice in a hot fry pan (with a little oil) and cook it until it
gets that same crispy texture...then place in the bowl.
Bulgogi Noodle Salad
{or just with veggies...it's all good because there is
Bulgogi on top!}
This makes a big bowl, reduce amounts for a smaller
salad.
Bulgogi (prepared...see recipe above)
1/2 of a small green cabbage, sliced thinly
1 red, yellow & orange sweet pepper, sliced thinly
1 bunch green onions, sliced thinly on the diagonal (reserve some for top)
several handfuls of snow or snap peas (edible pods), sliced
on the diagonal
1/2 a bunch of cilantro, chopped
1 pkg of noodles, cooked and cooled
·
any Asian kind will do, but I used Thai rice
noodles, because I had them on hand
1 pkg of frozen edamame, thawed and lightly salted.
Toasted sesame seeds
Combine all ingredients in a large bowl, toss with dressing
(add a little at a time and taste).
Place in a bowl and top with Bulgogi (it can be freshly
cooked, or cooled). Top with Green
onions and sesame seeds.
Gochujang Salad Dressing
(or sauce)
2 Tbsp Gochujang
·
Korean Sweet & Spicy Red chili paste. Add less/more depending on your heat
tolerance.
4 Tbsp Rice Vinegar
4 Tbsp Cooking Sake
4 Tbsp Soy Sauce
4 Tbsp Brown sugar or Honey (or more is you like it a bit
sweeter)
2 Tbsp Roasted Sesame Oil
Mix well and drizzle over.
Option: Thicken with
heat & a slurry of cornstarch for a dipping sauce or drizzle over lettuce
wraps
Bulgogi Lettuce Wraps
{light lunch or appetizer}
Bulgogi (prepared...see recipe above)
Carrot (matchsticks)
cucumber (matchsticks)
Rice Vinegar
Salt & Pepper
tsp sugar
1 bunch green onions, sliced thinly on the diagonal (reserve some for top)
Toasted sesame seeds
Combine all ingredients in a large bowl, toss with dressing
(add a little at a time and taste).
Place in a bowl and top with Bulgogi (it can be freshly
cooked, or cooled). Top with Green
onions and sesame seeds. Drizzle with
straight of the bottle Gochujang (Korean Sweet & Spicy Red chili paste.) or
thicken the Gochujang Salad sauce.
