Friday, June 12, 2015

Beef Bulgogi

Another Korean meal for dinner, upon Hubby's request. Since I had a bottle of beef bulgogi sauce bought from Lotte Mart in Seoul from the last trip, I aceded to the Hubby's request.

Brought out the Makgeolli (Korean Rice Wine) and had it with the meat. Not quite a meat lover, but I thoroughly enjoyed that meal of meat and wraps, and drinks! Still can salivate at the thought of it. I wanna cook this soon again!

It would have been abit more work if I made the meat marinate from scratch for I would need pear puree, onion puree and many more ingredients for it. As usual, I took a short cut and used store bought beef bulgogi sauce! Easy peasy. No more lazy shortcuts when I finish up that little bottle.

We had bought more beef than we intended to cook and I marinated it all anyway, just store it in 2 tupperwares. You can freeze 1 portion of the marinated meat, and just bring out to thaw before cooking it. The other portion I merely refrigerated it and let the marinate does its job for like 20 hours before cooking it the next day.  Yummy!

And so with the remaining portion of frozen marinated beef, I cooked them and had it with rice. It was good!

Wrap style or with rice? Your choice :)

Beef bulgogi with a sunny side up.
I am hungry as I write.

Beef Bulgogi
Serves 2 to 3

370g fresh chuck tender beef (you can use sirloin beef too)
6 to 7 tbsp store bought beef bulgogi marinade
2 garlic, minced
1 tsp sesame oil
1 yellow onion (or 2 if you like onions), de-skin, halved and cut into 4 pcs for each half
dashes of ground black pepper
1/2 tsp garlic powder (optional but I just wanted to add it hehe)

White sesame

1. Wash beef and dap dry with a kitchen towel. You may choose to slice it when frozen so that you get thin pcs from easier slicing, or be like me just slice it after drying and at room temp. If you are letting the meat be marinated in fridge overnight for more than 6 hours, not slicing it too thinly is okay. Longer hours of marinating tenderizes the meat.
2. Place sliced beef into a container. Add in all sauce, and ingredients and mix well to coat meat evenly. Cover and place in fridge to marinate for at least 2 hours, or better still, overnight.

3. When ready to cook meat, heat 2 tbsp of oil in frying pan, place in marinated meat, break up meat and stir fry till cooked, which takes less than 5 min. Beef slices get cooked fast.

4. Serve immediately with some white sesame sprinkled over. Eat with lettuce and ssamjang plus other sides that you like or enjoy it with plain rice.

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