Bulgogi Beef (Korean Barbecue)

When I traveled to Korea in June 2012 I made it my mission to try as many native foods as I could. My favorite recipe was their thin sliced beef that tasted like Teriyaki Beef Jerky, only not dry. After a few months of trying to recreate the native flavors without spending $6 a jar for marinade at my local Korean store, this is what I came up with.

What you need:

1 lb Beef Rump Roast (ask your butcher to slice it on the bias at 1/8 inch)
1/8 cup soy sauce
1/4 cup honey
1/8 cup vegetable oil
3 tablespoons minced garlic
1 large sweet onion
2 teaspoons pepper
2 cups rice (I use minute rice because I`m lazy)

What you do:
Put soy sauce, honey, oil, garlic and pepper into a blender to emulsify

Take your beef and slice it the opposite way of the butcher`s cut so you have little beef squares

Chop up your onion.

Put your raw beef, chopped onion, and emulsified marinade in a large bowl and mix thoroughly. Allow to sit for 30 minuted to an hour.

In a large skillet on medium heat, fry your beef until no liquid remains and all beef is cooked through.

While this is cooking, prepare your minute rice.

Once beef and rice are done, serve your beef atop the rice.

Serves 4

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