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)
Directions:
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.
This looks awesome! And pretty straightforward, too. I will have to try it this weekend and IG my creation to you! xx
You are hilarious and this looks fantastic!
xo
girlintheyellowdress.com
I was think about some Korean food the other day! This is a must, thanks.