Bulgogi (Korean Beef)
A popular Korean dish, Bulgogi is seasoned with a flavorful marinade. Try it with kimchi, in wraps or in tacos.
- 2 pounds beef sirloin
- 1 Asian pear, seeded and chopped
- 1/4 cup chopped yellow onion
- 4 cloves garlic, peeled
- 1 teaspoon fresh ginger, peeled and minced
- 4 tablespoons tamari
- 1 1/2 tablespoons honey
- 1 teaspoon gochujang (or other spicy chili paste)
- 1 teaspoon vegetable oil
- 1 teaspoon sesame seeds
- 1/4 teaspoon black pepper
- 4 green onions, sliced, for garnish
- Trim the beef of any excess fat and slice, against the grain, into thin slices. Place the beef into a large bowl.
- In a food processor or blender, purée the pear, onion, garlic, ginger, tamari, honey and gochujang. Pour the marinade over the sliced beef and add the sesame seeds and black pepper. Toss gently, cover and marinate in the refrigerator for at least 1 hour, turning the meat once after 30 minutes of marinating time.
- Heat the oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2 minutes, turn and cook the other side for another minute or until the beef is browned and cooked to desired doneness.
Top bulgogi with kimchi or pickled cabbage to make Korean-style tacos, or try it garnished with green onions and served in lettuce wraps or over rice.
347 calories, 23 g. fat, 101 mg. cholesterol, 245 mg. sodium, 4 g. carbohydrate, 0 g. fiber, 30 g. protein