Bulgogi
Bulgogi
"This dish is perfect for weeknight dinner since there's little prep and all the cooking can be done in one pan. Plus, I love using any leftovers for fried rice, soup or kim bap." - Chef Lawrence Lau, Foodland Chef de Cuisine
Ingredients
- 1 pound Beef chuck, tri tip, flank or similar cut
- 1/2 Asian pear or Kiwi
- 2 tablespoon Soy sauce
- 2 tablespoon Brown sugar
- 1 tablespoon Sesame oil
- 1 tablespoon Water
- 2 clove Garlic, minced (optional)
- 1 bunch Green onion (optional)
- 1/2 teaspoon Black pepper (optional)
Instructions
- Slice the meat thinly across the grain, you may ask your butcher to do this step.
- Grate the Korean pear or kiwi and thinly slice the whites of the green onion.
- Combine the water, soy and brown sugar and stir until the sugar has melted, then add the rest of the ingredients.
- Allow the beef to marinate for at least 4 hours, preferably overnight. The Korean pear or kiwi will not only add sweetness, but it will also help to tenderize the meat.
- Place ingredients into a pan and cook until all the liquid has evaporated, and the meat is fully cooked. Be sure to taste the meat as it cooks since the flavor will intensify as the liquid evaporates. Stop the cooking process to suit your taste.
- Use any remaining liquid as a sauce if you desire.
YOUR OWN NOTES
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!