However, I will say that the downside to making so much food at home is that the boyfriend and I have begun to question the concept of "going out" for dinner. (Yes, my cooking is that good! Ah... I wish.) But, by way of example, we typically don't touch bulgogi unless we've had the good fortune of ending up at Philly Buffet, our local Korean BBQ joint, which charges $20 per head.
Well, that's definitely not the case anymore. I've jinxed it for good. Heaven forbid I try to recreate tacos or bun bo hue, because we just might never go to Washington Avenue again either.
Really, this is all wishful thinking because I don't use MSG and haven't been to culinary school. Yet.
Anyways, this is one of my quick meals for busy days -- if you slice the beef in advance! With a few tweaks, I was extremely pleased with the way the marinade turned out. Personally, I prefer to use a chuck roast since it has a chewier texture and marinates just as flavorfully. However, some people (i.e. the boyfriend) prefer to use a classic rib eye. Either way, this recipe really hits the spot -- enjoy!
Adapted from Savory Sweet Life and i eat food.
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| "You'll always be my boo... go-ghee." |
Makes 4 servings
Beef Bulgogi
1 1/2 lbs. chuck roast, very thinly sliced
1/4 of a medium yellow onion, thinly sliced
Marinade
2 stalks green onion, finely chopped
1/6 cup soy sauce
1/6 cup light soy sauce
3 tbsp. white sugar
1 tbsp. sesame oil
3 cloves garlic, minced
1/4 tsp. ginger, minced
2 tbsp. sesame seeds
1/8 tsp. black pepper
Dash of chili powder
- Combine marinade ingredients in a large mixing bowl. After the sugar is fully dissolved, add the beef and yellow onions. Thoroughly massage the marinade into the beef. Cover with plastic wrap and set aside in the fridge to marinate for at least 1 hour.
- While you wait for the beef to marinate, skip down to prepare the cucumber banchan.
- Or not. In which case, you could watch TV, go to the gym, or head out to run some errands.
- When you're ready to cook the beef, heat a little oil in a wok. With chopsticks or tongs, transfer a few slices of beef to the wok, spread out the meat so that it lays flat and let it sizzle! Flip the meat after a few seconds to sear the other side -- repeat as needed.
- Since the meat is sliced so thinly, the time required to cook each slice of bulgogi is actually pretty minimal. And, since it's beef, it's okay to undercook just a little -- it makes life tastier and more tender!
Marinated Cucumber Banchan (Side Dish)
2 cucumbers, ends removed
1/2 tsp. kosher salt
1 tbsp. soy sauce
2 tbsp. seasoned rice vinegar
2 tbsp. water
1/4 tsp. hondashi
1 tsp. sesame seeds
Dash of chili powder
- Cut cucumbers into thin slices. (I was so happy that I finally needed to slice something to bits. The slicing attachment for my Cuisinart food processor is awesome and let me whip out my cucumber slices in less than a minute! Buy here!)
- Toss cucumber slices with the kosher salt to brine and let it sit for 15 minutes.
- Thoroughly drain the green-hued salt water from the cucumbers. You may need to squeeze the cucumbers in a cheesecloth or strainer to dry them out.
- Add the remaining ingredients to the cucumber slices. Mix well and marinate for at least 20 minutes. When you're ready to serve the banchan, drain and wring the marinade out of the cucumbers once more.
- Serve as a zesty and colorful accompaniment to bulgogi over jasmine rice!
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