Wednesday, January 04, 2006

Beef Bulgogi

This is a spicy Korean dish, made even spicier and more delicious if you double, like we do, the amount of marinating sauce and spices it calls for. This dish is traditionally wrapped in lettuce leaves, but it's also served over white rice. We use brown rice, and it's yummy. We also use a different amount of spices each time and add julienned carrots to it, so I guess what we prepare isn't really beef bulgogi at all, but more of a spicy beef stirfry. Oh, well. It's still good.

1 and 1/2 pounds steak, trimmed of excess fat
---Double ingredients from here on out, if you wish, to strengthen the marinade----
1/4 cup soy sauce
1 tablespoon hot chili sesame oil (we don't have it-- just use olive or vegetable oil)
2 tablespoons brown sugar
6 garlic cloves, minced
1 tablespoon finely grated fresh peeled ginger (or ground ginger, to taste)
2 medium red onions, cut into wedges (or, if you're lame like us, regular yellow cooking onions)
1 green bell pepper, seeds and ribs removed, sliced into 1/2 inch strips (when in season, a mixture of green and red bell peppers is better)
some julienned carrots, if desired
4 teaspoons vegetable or olive oil
We add lots of dried red pepper flakes, too. A must to balance out the brown sugar if you're not using the hot chile sesame oil!

And don't forget to cook enough brown (or vitamin-sapped white) rice to eat with the beef mixture.

1. Freeze beef for 20 minutes (or start with already frozen beef). Slice diagonally across the grain into 1/8 inch-thick strips. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Place onions and peppers (carrots, too, if using) in a small bowl and toss with half the soy marinade. Toss steak in remaining marinade. Let stand at least 15 minutes.

2. Heat 2 teaspoons oil in a skillet over medium-high heat. Add the marinade with onions and peppers (and carrots, if using). Cook until softened. Transfer from pan.

3. Heat remaining 2 teaspoons oil. Cook the meat mixture, turning often, until done. Return vegetable mixture to pan and toss with meat mixture.

4. Serve over brown rice. Skip the lettuce.


alltheposts said...

I tried this last week-HEAVENLY!! I love that it only uses a pound and a half of steak, yet it goes so much farther with the addition of, in my case, mushrooms, carrots, peppers and zucchini, along with the brown rice. EXCELLENT. ( Sorry for the shouting, I am easily excited.)


abigail said...

So glad you like it! We haven't been eating much meat, so we haven't had this in many moons, but seeing your gushing comment reminded me of just how yummy this meal is. I love your additions, too. I think it will be a must for next summer! (Yup. At the end of December, I'm already dreaming of next year's garden.)