One of our favourite dishes in our house is Korean Beef Bulgogi.
Hubby just got me a meat slicer for Christmas and we tested it out last night! I’m a bit scared of super sharp blades (the meat slicer looks like a table saw). Okay, I am extremely accident prone. Hubby was the one who took on the slicing job and I just made the Bulgogi marinade and cooked our supper. I secretly think he bought me a meat slicer because HE loves gadgets like that. He also got me a Fizzini since my birthday is a week before Christmas. He knows how much I love San Pellegrino and Perrier, so he thought it would work out cheaper to get me a machine to carbonate my own water. I just like fizzy water and I add a drop or two of lemon or lime essential oil to it.
Now that I think more about the meat slicer, I’m wondering if that’s Hubby’s subtle hint at getting me to make Beef Bulgogi more often?
I sometimes chuckle at the thought of my husband, the beef farmer, asking me to make Korean food for supper. When we met, he was a meat and potatoes kind of guy who hadn’t heard of kimchi before. When referring to Chinese food, he thought “North American Chinese food” was actually Chinese food. Now he is a fan of food from all over the world and is a Dim Sum connoisseur. Korean is one of his favourites now, followed closely by Japanese, Vietnamese and Thai.
We still have roasts and potatoes. We still have pasta salad. We have a lot of different types of dishes in this house. I’m glad Farmer J is open to trying out different types of cuisine.
A life without spice has no flavour at all.
- 1 lb beef sirloin (or any other prime cut), sliced thinly
- 1 medium onion, sliced
- ½ c mushroom, sliced
- 2 medium carrots, julienned
- 3 cloves of garlic, sliced
- 4 Tbs soy sauce
- 2 Tbsp sesame oil
- 2 tsp fresh ginger, grated
- 1 Tbsp honey
- ½ tsp black pepper, freshly cracked
- 1 tsp oil
- 4-5 green onions, sliced thinly
- 2 Tbsp sesame seeds
- In a large mixing bowl, whisk together soy sauce, sesame oil, garlic, black pepper, honey, and ginger.
- Stir in onion, carrots, mushroom and beef. Mix so that marinade is distributed evenly and coating meat well.
- Cover with plastic wrap (or lid if your bowl has a lid) and refrigerate for at least 30 minutes. For best results, refrigerate overnight.
- Drain marinade and in a wok, cook/stir-fry beef and vegetable mixture on high heat until beef is cooked and tender.
- Garnish with sesame seeds and sliced green onions. Serve on top of steamed rice.
Though Korean Beef Bulgogi is usually grilled marinated beef, most of the time, I cook it in a wok at high temp. The truth is that I need to own up and become Queen of the Grill and use the BBQ I got Hubby. He usually does all the BBQing. I do have a raclette/hot plate, so I may try to do it on the raclette sometime. Or I may just continue do cook the Beef Bulgogi the way I do it now. If it ain’t broke, don’t fix it. Right?
Let me know if you give this Beef Bulgogi recipe a try! I’d love to hear what your family thinks. I actually have to double the recipe every time I make it because Hubby and Little One always want to have leftovers for lunch the next day!