Recipe: Bulgogi

March 31, 2013

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.

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  • kimberlyloc April 1, 2013 at 2:31 am

    This looks awesome! And pretty straightforward, too. I will have to try it this weekend and IG my creation to you! xx

  • caroline April 1, 2013 at 10:41 pm

    You are hilarious and this looks fantastic!
    xo
    girlintheyellowdress.com

  • Bernie April 4, 2013 at 7:25 pm

    I was think about some Korean food the other day! This is a must, thanks.