Homey Korean Dish
The popular bulgogi dish is super easy – chop, marinate and sauté! My recipe is probably a cutting-corner version…since I do not wish to spend a whole lot of time in the kitchen…and it is too hot to go out to eat…actually, I’m anxious to see the next episode of Korean drama…which I’m addicted to. I love ‘romantic/comedy’ genre. My all –time favorite drama is Secret Garden…Rooftop Prince is really cute too…
Anyway, I just want to say this is 정말 맛있는 (really good), 진짜! (really).
Ingredients and Instruction for 4 servings (Print Recipe Here)
- 1 pound (about) thinly sliced beef, chopped for easy consumption Note: I used some a little thicker than sukiyaki beef for texture.
- 1 Tablespoon sugar
- 1-2 stalks of green onion minced
- 3 cloves of garlics minced
- 1 Tablespoon of ginger juice (grate ginger root then squeeze the pulp to get juice).
- 4 Tablespoons sake
- 1/4 cup soy sauce or tamari sauce
- 1/2 teaspoon (less or more) cayenne pepper powder
- 2 Tablespoons sesame oil
- 1/2 of large onion, 1/2 inch sliced
- 6-10 stalks of garlic chives cut in 3 inches length.
- 1 package shimeji mushroom, cut off 1/2 inch of bottom end and separate in small sections Note: I used seafood mushroom which looks like large enoki mushroom.
- 1 Tablespoon toasted white sesame seeds
- Combine beef and sugar. This is supposed to tenderize the meat. Set aside.
- In a large bowl, mix well green onion, garlic, ginger juice, sake, soy sauce, cayenne pepper powder and sesame oil. Add sugared meat and massage to coat, marinate for at least 30 minutes. Add one teaspoon of sugar or honey for intensified sweetness if you like.
- Add onion and mushroom to the beef bowl and combine well with your gloved hand. Marinate for an additional 20 minutes.
- Heat skillet at low-medium heat. Dump the whole contents of the bowl from #3 in and sauté until meat changes color and the onion is tender. Add garlic chives and continue to sauté until garlic chives are wilted a little. Lastly, sprinkle with the sesame seeds and combine quickly. Serve hot with cooked rice. 맛있게 드세요! (bon appétit).
Some tapas posts are sensible low-calorie, vegan, gluten free…the bean thread noodle salad (春雨のサラダ) with myoga(Japanese ginger), sweet bell pepper, cucumber, tangy soy –vinaigrette dressing. Loving the bowl!
What! July already? June must have made a giant leap away…