I’m always cooking a lil something, especially on the weekends. Then, true to my Asian roots, I post a pic of my kitchen invention on Instagram. People see those pics and be like oh NOM, send me the recipe.
BUT let’s face it, I forget. Then, you get mad, and it all goes to H&%l — Soooooo … Welcome to our new series, FK (fat kid) by J. Or if you wanna be PC about it, my recipes.
Keep reading for my Korean bulgogi recipe!
What you need:
- 1.5lb rib-eye steak, thinly sliced
- 1/2 cup shoyu (soy sauce)
- 1tbsp sesame oil
- 3tbsp brown sugar
- 2 cloves garlic
- 1/2 yellow onion
- 1tbsp ginger
- 1/2 asian pear (or fuji apple)
- 1 kiwi
- 2 tbsp peanut oil (to fry)
- 3 green onions, chopped
- 1tbsp sesame seeds (to garnish)
Combine garlic, onion, ginger, pear (or apple), and kiwi in food blender (I use Vitamix) until minced.
Mix the shoyu, brown sugar, and sesame oil with beef. Add the veggie/fruit mixture making sure all ingredients are combined (I use my hands).
Cover and refrigerate over night, or at least 2 hours
Heat peanut oil in large skillet (medium-high heat). Pan fry single pieces of meat, and fry until each side is cooked.
Add green onions and cook approx 2 minutes. Top with sesame seeds.
Serve with rice and kimchee
We call this ‘CRAM’, because you’re cramming a bunch of food in yo mouth. Layer rice, bulgogi, gochujang (Korean hot pepper paste), and kimchee. Wrap and CRAM in yo food eater… That’s it!
Note: I like to use the fruit to give the meat a sweet/tangy taste. You do not need these ingredients for traditional Korean bulgogi.