Korean Beef Bowl (Bulgogi – Korean BBQ Beef) Recipe

That’s an real recipe for Korean Beef Bulgogi. It’s simple and fast to make, and the substances are all from the grocery retailer. I imagine you will be shocked by two key substances throughout the marinade: grated apple and grated onion. That’s pretty distinctive to Korean cooking – and it makes an unbelievable base for this simple, tasty stir fry!

Korean Beef Bulgogi

As soon as I think about meals traits in current instances, one in every of many cuisines that entails ideas instantly is Korean meals.

Legends like David Chang (of the world renowned Momofuku consuming locations) and Roy Choi (LA Korean fusion meals truck extraordinaire) have launched Korean meals into the limelight. Whereas if you wanted to hunt to go looking out good Korean consuming locations in Sydney, now they’re truly frequent throughout the metropolis and there are rising pockets all by way of the suburbs with an rising number of good Korean consuming locations.

Korean meals is now cool. It’s what sushi was 10 years up to now!

I’ve always cherished Korean meals, from the second I first tried it. Nonetheless honestly, it wasn’t until possibly about 5 years up to now that I started making it myself at residence. You may giggle after I let you know the way I obtained onto Korean residence cooking….

It was attributable to my Korean hairdresser. Actually! She’s a persona. Even supposing I now keep 30km/20 miles from her salon, I nonetheless make the trek there every 6 weeks not solely on account of she is conscious of what she’s doing, however as well as on account of she dictates recipes to me whereas she colours and snips away!

One such recipe she dictated to me was Bulgogi, which is in some other case typically known as Korean BBQ Beef. It is probably one in every of many further usually recognized Korean dishes in Western nations. Marinated beef which is stir fried with onion and carrots. Then served each using lettuce wraps or on rice.

The recipe she dictated to me was a free interpretation, alongside the strains of “throw in some garlic, grated apple and onion, splash of sesame oil” and lots of others, nevertheless I nonetheless jotted it down. Then went in hunt of a full recipe to adjust to!

That’s after I first stumbled onto My Korean Kitchen, and meals weblog run by Sue who’s an area Korean now dwelling in Australia. For anyone centered on making precise and fusion Korean meals at residence (observe: it’s fusion that stays on the correct aspect of the fusion line!), My Korean Kitchen is a implausible weblog to bookmark. Not solely are her recipes delicious, they always work and she or he goes to good lengths to ensure she explains substances that is probably not acquainted to all people.

So this Korean Beef Bowl (aka Korean BBQ Beef) I’m sharing instantly might be very barely tailor-made from her recipe for Bulgogi – Korean BBQ Beef. So that you probably can have absolute confidence that that’s the precise deal!

Utilizing grated apple and onion in a marinade is kind of uniquely Korean. It’s an exquisite technique to get just a little little bit of sweet and make contact with of tang from the apple and flavour from the onion proper right into a Marinade. This particular Marinade is implausible used with chicken, beef and pork for grilling on the BBQ. In reality, it choices ceaselessly at my fusion-Asian BBQ’s I positioned on!

Hope you give this a try! It really is fabulously delish!

Korean Beef Bowl (Bulgogi – Korean BBQ Beef) Recipe

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Serves: 2 Prep Time: 15 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 14 oz / 400 g thinly sliced beef , any good quality tender cut suitable for grilling (Note 1)
• 1 scallion/shallot stem , green and white part separated, both finely sliced (Note 2)
• 1/2 large onion (brown, yellow or white), peeled and thinly sliced
• 1/2 medium carrot , peeled, cut vertically then cut into thin slices on the diagonal
• 1 tbsp cooking oil (I use peanut or vegetable oil)
• 1/2 tbsp sesame seeds
• 3 tbsp ordinary soy sauce (I use Kikkoman)
• 1 1/2 tbsp brown sugar
• 1 tbsp mirin (Note 3)
• 1/2 tbsp sesame oil
• 2 tbsp grated onion (brown, white or yellow)
• 2 cloves garlic , minced
• 3 tbsp grated red apple (not green – they are too tart) OR nashi pears
• 1/2 tsp minced ginger
• Black pepper

Instructions

1. Blot the beef dry using a paper towel then place into a bowl.
2. Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.
3. Heat the oil in a wok or large fry pan over high heat.
4. Add the onion and white part of the scallion/shallots. Cook for 1 minute.
5. Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
6. Remove from heat, then toss through the sesame seeds.
7. Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice! Sprinkle with extra sesame seeds and the reserved green part of the scallions.

Notes

1. As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slice the beef against the grain. When you look at the beef, you will notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres (see here for illustrative image). Cutting it this way makes the beef more tender!
Slow cooking cuts, like chuck, are not suitable unless you tenderise it (see How to tenderise beef the Chinese restaurant way)
You can actually find very thinly sliced frozen beef at Asian grocery stores. If you have one in your area, this is a fantastic tip! Note only is it cheaper, you save yourself the cutting time and it is super handy to have in your freezer for quick stir fries.
2. I separate the green and white part of the scallion because I cook the white part and use the green part as garnish.
3. Mirin is a sweet Japanese rice wine used for cooking. You can substitute with dry sherry or sake + 1/2 tsp of sugar. If you cannot have alcohol in your cooking, substitute with 1 tsp apple cider vinegar + 1/2 tsp sugar.
4. Adapted from this recipe: Bulgogi – Korean BBQ Beef by My Korean Kitchen. A wonderful blog for authentic Korean recipes and provides great information about Korean ingredients. It’s run by Sue who is a Korean living in Australia which is great because it means I know I can get all the ingredients she uses!