Korean Bulgogi – VIDEO: SERIO COOKS – KOREAN BULGOGI
This dish dates back to the first century in the northern part of the Korean peninsula. After Korea won its independence following World War II, the dish made its way to Seoul, South Korea and gained worldwide exposure. You should allow the meat to marinate for best depth of flavor. Make VIDEO: SERIO COOKS – KOREAN BULGOG today!
INGREDIENTS. VIDEO: SERIO COOKS – KOREAN BULGOGI.
(Use organic whereever possible)
1 1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated
1/4 cup reduced sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons sunflower oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon gochujang (Korean red pepper paste)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds (optional)
Wrap steak in plastic wrap, and then place in the freezer for about 30 minutes. After that, unwrap and then slice across the grain into 1/4-inch thick slices. (Steak is much easier to slice this thinly when it’s very, very cold.)
In a gallon size ziplock type bag, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In addition, add sliced steak and marinate for at least 30 minutes. (2 hours will give you a deeper flavor)
Heat 1 tablespoon grapeseed oil in a cast iron grill pan over medium-high heat. It’s easier to work in small batches so add steak to the cast iron skillet in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
You can sprinkle with sesame seeds and serve immediately over jasmine or basmati rice. VIDEO: SERIO COOKS – KOREAN BULGOGI