"

Saturday, July 18, 2015

Japanese-style bulgogi


I borrowed this book from the library weeks ago and so far cooked several dishes from it . One of the dishes that I really like is the bulgogi recipe . 

Bulgogi is popular Korean beef barbecue , thinly-sliced beef is marinated then grilled . This Japanese version is stir-fried and flavored with sake, mirin and some other pantry-staple spices . Unlike the usual stir-fry which you cook the meat first then add in the some of the remaining ingredients until everything is cooked through . This easy-peasy recipe is cooked in one go , yup , all ingredients are marinated together then fried in a hot skillet . How's that for fast and satisfying food ?! And there are enough veggies in this dish to satisfy your Mom lol 

I've made half of the recipe and used 175 grams beef and more than half of the veggies and used scant 1/2 teaspoon of chicken powder instead of salt . I was hesitant at first to cooked this dish for about 7 minutes , I usually cook thinly-sliced beef for 4 minutes tops and I thought cooking it longer will make the meat a bit tough to eat but that wasn't the case . If you're looking for a new beef dish that's easy to prepare and delicious , too , you got to try this ! 


Recipe adapted from Japanese Soul Cooking

Serves 4

1/4 cup soy sauce
1/4 cup sake
2 tablespoons mirin
2 teaspoons tobanjan / chili garlic sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sugar
2 teaspoons grated garlic
1/4 cup toasted sesame oik
1 pound shaved beef or thinly-sliced beef ( look for shabu-shabu / Chinese hotpot beef ) , cut into bite-size pieces
about 8 ounces large white onion
about 4 ounces carrot , peeled and cut into matchsticks
about 6 ounces green bell pepper , cored and cut into matchsticks
3 ounces fresh shiitaki mushrooms , stemmed and thinly-sliced
2 teaspoon toasted sesame seed

Steamed rice , for serving  
pickled ginger , if desired

* Mix together the soy sauce , sake , mirin ,  pepper , tobanjan , salt , sugar , garlic , and 2 tablespoons sesame oil in a large bowl . Add the beef and use your hands to mix everything so that the meat is evenly coated . Add the onion , carrot , bell pepper and shiitaki and mix thoroughly .

* In a large non-stick pan , over high-heat , add the remaining 2 tablespoons sesame oil . Add the beef and vegetables mixture, including the marinade . Cook for about 7 minutes , stirring constantly or until the liquid in the pan has almost completely evaporated and the ingredients begin caramelizing . Be careful not to burn it .

* Transfer to a serving platter and garnish with sesame seeds . Serve with steaming rice on the side . 

8 comments :

  1. I can tell the beef slices are really tender and juicy. This is so appetizing!

    ReplyDelete
  2. Love this fusion bulgogi, it's perfect with a big bowl of rice!

    ReplyDelete
  3. I do not know much about japanese cooking, just some stereotypes. The dish you have prepared makes me hungry!😄

    ReplyDelete
  4. This looks freaking amazing!! You always know how to make me hungry :)

    ReplyDelete
  5. hello anne, that sure looks very inviting. I wld love mine with more veggies too!

    ReplyDelete


  6. Hi Anne,
    I like your library. There is so many good coho books to borrow.
    Your Japanese Bulgogi sure looks very appetizing. I want more steamed rice with it.
    I have nominated your blog for the Versatile Blogger award.
    Please refer to my post at

    I have also nominated your blog for the Versatile Blogger award. Please refer to my post at http://my123favourites.blogspot.com/2015/07/stone-fruit-lemon-yogurt-cake.html
    mui

    ReplyDelete
  7. Hi Anne,
    That's a delicious looking dish! With all the veggies and meat in one dish, it's perfect with rice!

    ReplyDelete