Beef Bulgogi

Living in Toronto allows me to try many different cuisines, courtesy of our diverse immigrant population. There is a strong Asian presence in this city and Korean cuisine has taken the spotlight of late.

If you like Korean Short Ribs, you’ll like (love) Bulgogi. It’s a dish with a similar marinade but thinly sliced beef is used rather than short ribs. After being marinated, the beef gets a saute and served on a bed of rice.

As inspiration for this recipe, I took cues from Maangchi and Damn Delicious.

Serve up some kimchi on the side, an Asian cucumber salad and you have a balanced and delicious meal.

Beef Bulgogi

(serves 4)

1 lb. beef (Tenderloin or rib eye)

1/2 carrot, thinly sliced

2 Tbsp. vegetable oil for frying

Marinade

1/2 cup of Asian pear puree (use a box grater)

1/4 cup onion puree (use a box grater)

4 cloves of garlic, minced

1 tsp. grated fresh ginger

1 green onion, thinly sliced

1 Tbsp. toasted sesame oil

2 Tbsp. soy sauce

2 Tbsp. brown sugar

1 Tbsp. Gochujang (Korean red pepper paste)

1/4 tsp. ground black pepper

Garnishes

thinly sliced scallions

sesame seeds

1. Place your beef in the freezer for a couple of hours to firm up. Slice into 1/8 inch slices.
2. Add all the marinade ingredients to a bowl and mix until combined. Add the beef to the marinade and toss until well combined. Cover with plastic wrap and place in the fridge minimum 1 hour.
3. Take out of fridge and allow about 30 minutes to return to room temp.
4. Place a skillet on your stovetop and turn heat to high. Add the oil then the beef and carrots and saute for 3-5 minutes.
5. Take skillet off the heat, serve the Bulgogi on a bed of your favourite rice, garnish with scallions and sesame seeds. Serve a side of kimchi to nibble on as well.

© 2023, Peter Minaki. All rights reserved.

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