Beef Bulgogi

Name: Beef Bulgogi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 454 grams beef sirloin, trimmed of excess fat and thinly sliced; 8 leaves red leaf or bibb lettuce leaves, for serving; 0 teaspoons freshly ground black pepper; 237 milliliters fresh enoki mushrooms, trimmed; 1 teaspoons fresh ginger, peeled and finely grated; 1 teaspoon cloves garlic, minced (about; 118 milliliters kimchi, for serving; 59 milliliters low-sodium soy sauce; 1 Tbsp mirin (Japanese sweet rice wine); 4 teaspoons hot bean paste; 1 Tbsp Asian (toasted) sesame oil; 1 teaspoon sesame seeds, toasted, plus additional for garnish; 2 Tbsps sugar; 2 Tbsps vegetable oil

Beef Bulgogi might be just the Korean recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 310 calories, 27g of protein, and 15g of fat per serving. For $2.87 per serving, you get a main course that serves 4. If you have ginger, bibb lettuce leaves, pepper, and a few other ingredients on hand, you can make it. To use up the pear you could follow this main course with the The Pear Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper.

Ingredients you will need

Sesame Seeds

Sesame Oil

Soy Sauce

Garlic

Ginger

Pepper

Mirin

Onion

Sugar

Pear

Equipment you will use

Whisk

Bowl

Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.

Ingredients you will need

Marinade

Beef

In large skillet over moderately high heat, heat oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.

Ingredients you will need

Marinade

Beef

Equipment you will use

Bowl

Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste.

Ingredients you will need

Enoki Mushrooms

Lettuce Leaf

Sticky Rice

Kimchi

Beef

Serve immediately.

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

454grams

beef sirloin, trimmed of excess fat and thinly sliced 8leaves

red leaf or bibb lettuce leaves, for serving 0teaspoons

freshly ground black pepper 237milliliters

fresh enoki mushrooms, trimmed 1teaspoons

fresh ginger, peeled and finely grated 1teaspoon

cloves garlic, minced (about 118milliliters

kimchi, for serving 59milliliters

low-sodium soy sauce 1Tbsp

mirin (Japanese sweet rice wine)4teaspoons

hot bean paste 1Tbsp

Asian (toasted) sesame oil 1teaspoon

sesame seeds, toasted, plus additional for garnish 2Tbsps

sugar 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is LangeTwins Prince Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.