Bulgogi Fire Meat With Leafy Green Vegetables And Sw Recipes

KOREAN BEEF BULGOGI

Steps:

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Serve immediately, garnished with green onions and sesame seeds, if desired.

EASY BULGOGI RECIPE (WITH GROUND BEEF OPTION)

Steps:

• Heat pan to medium high heat. Add oil and beef.
• Add remaining ingredients except onion. Cook while stirring beef so it doesn't stick, until beef is cooked through and no longer pink. About 3-4 minutes.
• Remove beef from pan. Add sliced onion and stir fry for 1-2 minutes until the onion is cooked and starting to turn translucent.
• Add beef back to the pan to stir. Or serve beef on a bed of the cooked onions.
• Add any of the garnishes that you have. Or no garnish at all works too!

BULGOGI BEEF AND VEGETABLE BOWLS

Steps:

• Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish.
• To prepare the marinade: In a blender or food processor, combine onion, 2 tablespoons honey, 2 tablespoons water, soy sauce, 1 tablespoon sesame oil, ginger, and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.
• Drain meat, discarding marinade. Coat a large grill pan or nonstick skillet with cooking spray; heat over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.
• To assemble, divide meat. rice, carrots, cabbage, broccoli and cucumber among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 tablespoons honey, 2 tablespoons water, and 1 tablespoon sesame oil, cilantro, and Sriracha sauce. Top servings with honey mixture and, if desired, kimchi and additional cilantro or mint.

BULGOGI "FIRE MEAT" WITH LEAFY GREEN VEGETABLES AND SW

Steps:

• In a large bowl, combine all of the marinade ingredients together. Add the sliced meat, then transfer into a resealable plastic bag, place on the bottom shelf of the refrigerator, and marinate for at least an hour, or up to 4 hours.
• Over medium high heat, using a wok, grill, or large sauté pan, cook the meat until medium rare.
• While the meat is cooking, combine all of the Sweet Chili Sauce ingredients and pour into a side bowl until service.
• Once the meat is properly cooked, transfer to a warm plate and serve with the vegetables and Sweet Chili Sauce.
• Or add to the middle of a lettuce leaf, the meat, a drizzle of sauce and any or all of the sides.