Korean Beef Bulgogi

This recipe is bursting with flavor and a little planning ahead will turn a typical slow cooker meat into tender bites in a flash.   I adopted this recipe from Damn Delicious to use braising and stir fry cuts, but feel free to use your favorite steak.  Serve with rice or over noodles.

Serves: 4-6 

Prep Time: 12-24 hours

Cook Time: 15 Minutes

Ingredients 

  • 2lb Grass-fed Beef Stew Meat (Alternate Fajita/Stir Fry Meat or Short Ribs)
  • 1 Green Pear or small Asian Pear peeled and grated with Coarse Cheese Grater
  • 1/2 Cup Pear Juice
  • Juice of 1 Lime (Zest as well if your feeling zesty)
  • 1/3 Cup Soy Sauce
  • 2 TBSP Coconut Sugar (Alternate Brown Sugar)
  • 2 TBSP Toasted Sesame Oil
  • 4 Cloves Garlic
  • 1 TBSP Grated Ginger or 1tsp powdered ginger
  • 1-2 TBSP Miso Hot Chili Paste or Gochujang depending on heat preference
  • 2 TBSP Tallow, Grape Seed or other high heat oil
  • Whites of 4 Green onions 
  • Garnish - Tops of Green Onions, Sesame Seeds

Directions

  • Since we are using braising cuts in this recipe we need to increase the marinate time to help break down the meat since we'll cooking it hot and fast.   Feel free to cut the stew meat or alternate into smaller pieces to increase the surface area.
  • Combine Grated Pear through Chili Paste or Gochujang on ingredients list into a zip lock bag or vacuum bag and mix together until incorporated 
  • Add beef to bag and seal removing as much air as possible.   
  • Place in Fridge for 12-24 hours - Flip bag a few times if you remember
  • Remove meat from marinade and discard marinade.   I like to put the meat in a colander over a bowl to let excess marinade drain off. 
  • Heat Wok or large skillet with half of oil over high heat until nearing smoking point and cook meat in two batches with onion whites.    Add remaining oil to pan and let get back to temperature before adding second batch of meat.
  • Serve over rice or noodles and garnish with green onion and sesame seeds

Original recipe credit Damn Delicious