Bulgogi
(Korean marinated beef)
To marinate beef:
1 pound beef tenderloin, top sirloin, or skirt steak, slice into paper thin 1/8 inch thick (frozen 2 hours- easier to slice)
4-5 garlic cloves, minced
3 tablespoon Bragg's aminos
2-3 tablespoon sugar or Agave nectar
3 tablespoon water
1/2 teaspoon black pepper
1-2 teaspoon sesame oil
3 tablespoon Bragg's aminos
2-3 tablespoon sugar or Agave nectar
3 tablespoon water
1/2 teaspoon black pepper
1-2 teaspoon sesame oil
2 green onion, chopped
1 tablespoon toasted sesame seeds
Optional:
May also marinate or cook with 1/2 of a sliced yellow onion
*Use less sugar and add 1/4 minced onion and minced Asian pear to marinate the beef.
Directions:
1. Trim the fat off and slice as thin as possible against the grain. (more tender to eat)
2 inches long by 1 inch is a good size for tacos and lettuce wraps.
*Ask the store that if they can slice meat paper thin. It's so lucky to have it done if they can slice it for you to save extra time.
2. Combining the garlic, soy sauce, sugar, water, black pepper, sesame oil in a medium bowl. Mix it well with a spoon and add the sliced beef. Mix well.
Option 1: To enhance more flavor, add sliced and fine minced, green onions and add smashed or minced roasted sesame seeds.
Option 2: 1/2 onion, thin sliced and add to meat and marinate together.
3. Marinate at least an hour. For best taste marinate overnight.
It can be saved for 3 to 5 days in refrigerator.
4. Cook marinated meat on medium high on stove using a frying pan. Cook until tender and juicy. Or a grill.
5. On serving plate; Serve garnished with roasted sesame seeds, sliced green onions on the top.
* After marinating over night, if you are using it later, store flat in a freezer bag in the freezer. you can keep it for a month. You should thaw before cooking frozen marinated meat.
Korean street taco, Japchae Noodles
Korean beef lettuce wrap with ssamjang (seasoned miso deep)
Beef Bi-Bib-bop (rice bowl with cooked vegetables)
Thanks everyone for visiting my blog :)
I will keep adding my recipes as fast as I can so you can have fun and enjoy it!
1 tablespoon toasted sesame seeds
Optional:
May also marinate or cook with 1/2 of a sliced yellow onion
*Use less sugar and add 1/4 minced onion and minced Asian pear to marinate the beef.
Directions:
1. Trim the fat off and slice as thin as possible against the grain. (more tender to eat)
2 inches long by 1 inch is a good size for tacos and lettuce wraps.
*Ask the store that if they can slice meat paper thin. It's so lucky to have it done if they can slice it for you to save extra time.
2. Combining the garlic, soy sauce, sugar, water, black pepper, sesame oil in a medium bowl. Mix it well with a spoon and add the sliced beef. Mix well.
Option 1: To enhance more flavor, add sliced and fine minced, green onions and add smashed or minced roasted sesame seeds.
Option 2: 1/2 onion, thin sliced and add to meat and marinate together.
3. Marinate at least an hour. For best taste marinate overnight.
It can be saved for 3 to 5 days in refrigerator.
4. Cook marinated meat on medium high on stove using a frying pan. Cook until tender and juicy. Or a grill.
5. On serving plate; Serve garnished with roasted sesame seeds, sliced green onions on the top.
* After marinating over night, if you are using it later, store flat in a freezer bag in the freezer. you can keep it for a month. You should thaw before cooking frozen marinated meat.
Ideas for serving:
Serve with rice and Kimchi (Korean fermented cabbage),Korean street taco, Japchae Noodles
Korean beef lettuce wrap with ssamjang (seasoned miso deep)
Beef Bi-Bib-bop (rice bowl with cooked vegetables)
Thanks everyone for visiting my blog :)
I will keep adding my recipes as fast as I can so you can have fun and enjoy it!
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