Most if not all of the recipes presented on this platform, I always make them my own. What does this mean you ask yourself? Well, this means, from the original recipe of a certain culture, I get to substitute one or two if not a couple of ingredients that are available to me at that particular time. I believe everyone should not be totally obligated to use the exact ingredients of the original recipe if you don’t really have them at hand but when baking bread like recipe, you’ve got to have the exact ingredients. It’s totally understandable, some ingredients probably will be expensive, not in seasons or not available to you. Either the flavor or the texture of the end results might slightly change as compared to the original, that could be the only difference. We all get to that point once if not everyday of our cooking lives.

This brings us to today’s recipe. On Saturday, I had asked you guys through my Instagram stories, what you’d like me to tackle for today’s foodie video. I offered you guys two choices – A. Beef or Chicken and  B. Grain or Bread, and a 100% of you guys went for the meat option. That was a clear sign that I needed to step back from pastry baking and prep more proteins for you guys.

What better way to have a comeback than with a Korean Bulgogi beef recipe? It’s super simple, let me show you how this is done, but first a short background of this dish.

Bulgogi means “Fire meat”. It’s a Korean classic mainly grilled or sometimes pan fried, thinly sliced beef cuisine seasoned in a sweet, spicy and aromatics marinated. 

One traditional ingredient that might come as a surprise is grated pear. Round, yellow Asian pears are traditional. That pear contains an enzyme called cal-pain that helps to tenderize the meat. If you’re using an incredibly tender cut like rib eye the pear isn’t really necessary but for the chewier cuts, it’s helpful. Speaking of meat, you have a lot of choices for what cut of beef you use. Some recipes call for sirloin, tenderloin, skirt steak or rib eye. {Most of our local butchers don’t know that meat have different parts as mentioned“hawa wanajua tu steak ni steak”} (If you have access to an Asian specialty store, they often sell pre-sliced ribeye for Bulgogi) China center at ngong road might have these. Whatever you choose, you want meat that has plenty of marbling. Lean cuts like brisket will be too tough.

If you have more information to add about the bulgogi background or to correct me, feel free to leave a comment below.

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Making ” Korean Bulgogi Beef recipe

Prep time: 15 mins   Marinade time: 1 hour   Cook time: 16 mins

Total time: 1 hour 32 mins

MAIN INGREDIENTS:

  • Beef steak – Sirloin or rib eye
  • Asian Pear – “Din’t know where to find it. – Left it out.
  • 1 -1/2 teaspoons of grated ginger
  • 2 teaspoons of grated garlic
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1 bunch of scallions {Green onions}
  • 1 medium red onion – Grated
  • 1 -1/2 Tablespoons of sesame seeds
  • 1/4 cup of dark soy sauce
  • 2 teaspoons of hot and sweet chili sauce
  • 1 Tablespoon of sugar
  • 4 Tablespoons of vegetable cooking oil

Main tools:

  • Frying pan
  • Hand grater
  • Food Processor
  • Sharp Knife
  • Chopping board
  • tongs
  • Large mixing bowl
  • measuring cups

INSTRUCTIONS

Step 1: Clean the meat. – Optional!!

I have a thing of washing my meat with salty water. In a large bowl + cold water and a teaspoon of salt – soak it for 5 mins, then rinse it out. Reason, killing any bacteria on it.

Step 2: Thinly slice the meat.

For this recipe to work well, the steak has to be sliced in a very thin strip almost similar to the size of bacon -ALMOST is the key word here. Your knife should be very sharp. Set the meat aside.

Step 3: Grate part of the veggies

Either Using your food processor or manually grating using your hand grater. In this case I got to use both tools. I started with manually grating both the ginger and garlic – set them aside. Roughly chop the red onions – pulse it in a food processor until its almost mash. Slice the scallions and set them aside – we will use that as part of the garnish.

Step 4: Mix everything – Marinade & chill = 1 hour

In a large bowl, mix everything ie: – soy sauce + grated garlic & ginger + minced red onions + 1 teaspoon of  ground black pepper + 1 teaspoon of salt  + the sliced beef strips. Mixing everything by hand is much more effective than with tongs. Cover the mixture with clear cling foil with the foil touching the meat as shown in the video above, and place in your icebox {refrigerator} to marinade for 1 hour.

Step 5: Toast the sesame seeds

Heat your frying pan over medium heat, WITHOUT COOKING OIL – once its hot, add your sesame seeds and toasted and toss them around until they turn golden.

Step 6: Stir frying the marinade beef strips

Heat your frying pan with about 2 tablespoons of vegetable oil over medium high heat. Before you place the meat strips, the oil should be smoking. With the help of tongs, place the marinade meat into the hot pan, if your mixture is quite a lot, I suggest you fry them in batches. Mine took two batches. Fry the mixture for 8 mins per batch and until all the liquid from the marinade has evaporated like as shown in the video above. Once all cooked through, switch off heat and place on a plate or platter and cover.

Step 7: Serve & garnish

On my plate, as a base, I placed some cooked rice and added the bulgogi beef, garnished with the scallions and the toasted sesame seeds for a nutty flavor. Perfect way to start the week.

With just one bite into the bulgogi, the major burst of flavors both sweet and spicy is one of the best things you can possibly taste. The rice compliments and tones down the flavors. The meat cooked so quickly courtesy of it’s thinly sliced size and with the help of the marinade. OMG!! Its so delicious.

NB: You can totally substitute the beef to chicken, but with all the spices used, I want to believe the beef works so well.

Bon Appetite  and Enjoy!!

Much Love,

TD

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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