Spicy Bulgogi Recipe
Usually, when I get into the kitchen and start cooking I get only one request from the hubs. “Something Spicy?” So I am often trying to find ways to take regular recipes and spice them up (har har); if only to avoid watching all my beautiful creations get about a gallon of hot sauce dumped on them. Ok, I’m kidding; but not really.
Making Korean Bulgogi
So, when I decided to make some bulgogi, which I’d been meaning to try out for a while, I decided to add a little heat to the traditionally mild dish.
Despite it being a marinated meat that is traditionally grilled, and the grill is buried under about four feet of snow still, pan-frying in the trusty man pan worked out perfectly for this particular dish. And it was insanely simple to make, especially when you are lazy like me and find decent beef on sale at the store that’s already been cut into strips.
The bulgogi was so delicious that even though I had made a double batch of the stuff, it was pretty much gone within 15 minutes of me cooking the last batch in the pan. It is definitely something I will be making again.
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- 1 lb. Thin sliced steak (a nice tender cut is best, or just get pre-sliced like me)
- 1/3 cup Soy Sauce
- 2 1/2 tbsp Brown Sugar
- 2 tbsp Sesame Oil
- 3 Garlic Cloves Minced
- 1 tbsp Fresh Ginger Grated
- 3-4 Scallions Chopped
- Black Pepper To Taste
- Sriracha or Gochujang To Taste (optional)
- Scallions and Toasted Sesame Seeds to garnish (optional)
Ingredients
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- Mix all ingredients in a large bowl and make sure meat is thoroughly coated.
- Let the meat marinate for at least an hour.
- Heat a cast iron skillet on medium-high heat and using tongs place the strips of meat into the pan. (Be sure not to overcrowd the pan!) Flip the meat, making sure it gets nice and caramelized.
- Serve with rice, glass noodles, rolled up in bib lettuce or just stuff into your face as is!
ITEMS WE USED TO MAKE THIS RECIPE
