Bulgogi bool-GOH-gee literally means "fire meat". Marinated, thin cuts of good quality meat such as sirloin, ribeye or flank, seared over a hot fire. You can also use chicken or fish, such as salmon. The marinating only takes 30 minutes for this dish, which allows this time for prepping other ingredients at that time. This meat can be served alone or with rice noodles or your favorite rice.
Ingredients:
1 lb sirloin (cut in 4-1/4 inch pieces)
1/3 cup tamari sauce, (soy)
1/4 cup sweetener (sugar or honey)
2 TBS mirin or rice wine
2 TBS sesame oil
1/4 cup Asian pear, shredded (or pear or pineapple juice)
1 TBS ginger, minced
2 cloves garlic, minced
1 red bell pepper
1 cup onions, chopped
1 carrot, shredded
4 ozs rice noodles, cooked
1 cup scallions
2 TBS sesame seeds
Directions:
1. Season meat with salt and pepper. In a dish with sides (to hold marinade without leaking out) lay meat flat on the bottom. In a separate bowl mix the soy, sugar, mirin, sesame oil, pear, ginger, and garlic. Pour over top of the meat, to cover. Flip over meat a few times to get it nice and coated with the marinade. Place in the refrigerator for 30 mins.
2. While meat is marinating, chop your peppers and onions. Next, shred your carrot. Heat a medium-size saute pan with 1 TBS cooking oil, on medium/high heat. Stir in the peppers and onions and cook for 3-5 mins or until soft. Stir in carrots and turn off the burner.
3. Grease your grill with oil. Heat grill on high heat. Remove meat from the marinade. Add the marinade to your saute pan, with the peppers and onions. Place meat on the grill and let sear 3-4 mins on each side or to desired redness. Remove from the grill and cut into thin slices. Add the meat to the marinade.
4. Cook noodles according to your package. Drain noodles, reserving approx. 1/4 cup of starch water and stir it into the marinade. Toss noodles and meat together. Top with scallions and sesame seeds.
Serves 4
Note: This recipe can easily be doubled
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