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Bulgogi

Bulgogi

I had a craving for nachos, but not just any nachos. Korean nachos. But before I could make Korean nachos, I would need to make some bulgogi for it. And I would also need to make nacho cheese. But that’s in another post. Right now I need to focus on finishing this post before I can show you the nachos.

Normally for the bulgogi marinade, you would need to use one grated Asian pear, but any apple can do. I read that people also use pineapple juice, which tenderizes the meat in even less time, but all I had were apples. Fuji apples to be exact. And surprisingly enough my bulgogi tasted the same as any restaurant bulgogi I’ve had.

So don’t think you can’t make bulgogi at home if you don’t have the exact ingredients.

Bulgogi

serves 4

Ingredients:

  • 1 lb. thinly sliced steak (sirloin, flank, skirt or rib eye will do)
  • 1 whole Asian pear or apple of any kind (I used Fuji), grated
  • 6 cloves garlic, minced
  • 1/4 cup chopped scallions
  • 5 Tbsp. soy sauce
  • 3 Tbsp. brown sugar
  • 1 Tbsp. sesame oil
  • few dashes of black pepper
  • 1 tsp. sesame seeds

Instructions:

  1. Combine all the ingredients above in a large bowl. Cover and refrigerate for at least 4 hours, or overnight.
  2. When ready to cook, heat skillet to medium high heat. Pour meat and marinade in and turn occasionally until cooked through and the meat caramelizes. Serve with rice.

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Instructions with Photos:

 

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Combine all the ingredients above in a large bowl. Cover and refrigerate for at least 4 hours, or overnight.

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When ready to cook, heat skillet to medium high heat.

Pour meat and marinade in and turn occasionally until cooked through and the meat caramelizes.

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Serve with rice.

bulgogipin



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