Bulgogi beef, a staple in Korean cuisine, is a dish that is made with thin slices of marinated beef. Bulgogi translates to fire meat in Korean since it is usually cooked on a grill.**
According to CNN, bulgogi was named one of the tastiest meals in the world in 2011. It’s easy to taste why! The grilled meat is rich in smoky warmth due to hints of cayenne and serrano peppers with just enough honey-sweetness to temper the taste. Served over rice, this dish is a filling, delightful meal.
While bulgogi is a favorite for many Koreans and International food lovers, one of the qualms people may have is the soy sauce used to marinate the meat. Some people may not like the taste, and others may be allergic. If you fit into either category, bulgogi may seem like a food that needs to be avoided. It doesn’t have to be the case!
After some trial-and-error, a recipe does exist to make bulgogi that tastes just as good as the soy sauce version, and all it takes is a few simple ingredients you may have in your house right now.
· 1 ½ tsp Cayenne Pepper
· ½ tsp Serrano Peppers (optional)
· 2 tsp Paprika
· 2-2 ½ tsp Crushed Red Pepper Flakes
· 1 tbsp. Garlic Powder OR Six Medium Cloves of Garlic, Minced
· 1/3 Cup of Sugar
· ½ tsp-1 tbsp. Honey
· ½ tsp Sea Salt
- 2 lbs. of Flank Steak, London Broil, OR Equivalent
- Extra Virgin Olive Oil
- 2 Cups Jasmine or White Rice
- 3 Cups Water
- Meat Tenderizer
- Mixing Bowl
- Plate or Cutting Board
- Large Serrated Knife
- Ziploc Bag
- Microwave Safe Baking Dish
- Cast Iron Skillet
- In a bowl, mix all the marinade ingredients together with a spoon. Ingredients should form a rust-colored paste. 1
- Take meat and drizzle it with Extra Virgin Olive Oil. Massage the oil into the meat so it is evenly coated. This preps the meat to help it stay tender and moist.
- Use the meat tenderizer to pound the meat until it is a half-inch thick. This will help beat the oil into the meat better to prepare it for grilling.
- Rub the marinade paste all over the meat, coating it generously. Massage the ingredients into the meat well in order to make sure it is evenly coated for maximum flavor.
- With the serrated knife, cut the meat into strips. The strips should measure half-an-inch in thickness; length does not matter.
- Rub the meat with more marinade if you desire to coat the cut sections.
- Place the marinated meat in a Ziploc bag and place it in the fridge for 24-hours to enhance the smoky flavors.
20-minutes before cooking the beef, cook the rice. Since the meat will cook quickly, you don’t want it to burn or get cold before the rice is ready.
- Place two cups of rice into the microwave safe dish.
- Add three cups of water to the rice and mix it up.
- Place the rice in the microwave to cook by setting the timer on two cycles: One with the timer set to seven minutes on power setting ten; the second set time for 13 minutes on power-level seven. Start the microwave to allow rice to cook.
- Spray the skillet with a nonstick cooking spray in order to prevent the meat from burning and sticking.
- Turn the stovetop dial to high heat and allow the skillet to heat up.
- When the pan is hot, place the meat in it; the meat should sizzle as it hits.
- Let the meat brown on both sides, stirring and flipping it using the tongs to make sure it doesn’t stick. When meat is brown, slice a few pieces to see if it cooked throughout. Meat should be just slightly below well-done. 3
- Remove from heat.
- Serve the bulgogi immediately over rice, spooning the cooked marinade onto it.
There you have it: Tasty, delicious bulgogi that is tasty for all foodies! Just wait until you try it!
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