Spicy Beef Bulgogi
When I lived in Nashville my food eyes were opened. Wait…no, I’m good with it…food eyes.
My dear friend Esther lived in South Korea for a couple years, moved home, met Marc (my oldest, wisest, and most musically proficient friend), got married, joined band life. So when the opportunity to feast on Korean food came knocking (Nashville has fantastic restaurants, serving food from here, there, and everywhere), we pounced. For me, first time, and I was seriously blown away. I had no idea what I was missing out on. Sweet, savoury, spicy deliciousness.
The Bulgogi rocked my world. The kimchi, unreal. Bibimbap. SO MANY PICKLED THINGS.
Seriously, I could eat this food forever.
Spicy Beef Bulgogi
1 lb beef (sirloin or tenderloin)
1/2 cup of pear, grated
1/2 cup of white onion, sliced
4 cloves of garlic
1 diced green onion
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 tablespoons Gochujang
1 large carrot, thinly sliced on a diagonal
1 cup white cabbage, sliced into thin pieces
1 cup broccoli florets
2 green onions, sliced
Diced red chilis, for those of you who crave the heat
Kimchi, for added deliciousness
First, pop your beef in the freezer for an hour- this will help you slice it super thin. Thinly slice your beef into 1/8 inch thick pieces. Place the beef, and all your marinade ingredients in a zip-lock bag, and let it hang out in the fridge overnight, shaking a few times if possible.
Heat a grill pan (bbq version, or on the stove) over medium high. When smoking hot, grab some tongs and grill your beef & veggies for 3 – 4 minutes. Pour in your remaining marinade and broccoli, toss together, and grill for another minute.
Top with sliced green onions, and serve with rice, more hot sauce, chillies (for the crazies / me).
Inspo from http://www.maangchi.com/recipe/bulgogi.