Bulgogi Beef Stir Fry
This Bulgogi Beef Stir Fry draws inspiration from the classic Korean dish. Bulgogi, meaning “fire meat,” is a grilled dish that mellows heat with sweet to please just about any palate. Traditionally served alongside a range of pickled condiments for Korean BBQ, it translates well to the wok and is delicious on a bed of rice and stir fried vegetables.
For the Bulgogi Beef
- 2 pounds beef brisket or tri-tip steak, chilled 1 hour in the freezer, then thinly sliced
- 1 Asian pear, diced
- 1 cup apple juice
- 2 cloves garlic
- 1 cup soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons sake
- 2 tablespoons mirin
- 1 medium onion, sliced into julienne
- 3 tablespoons Bulgogi Spice, divided
- 3-4 green onions, diced
- Combine the diced Asian pear, apple juice and garlic in a blender and purée on high speed until smooth.
- Transfer the purée to a heavy duty 1 gallon ziplock bag and add the soy sauce, sesame oil, sake, mirin, julienned onion and 2 tablespoons Bulgogi Spice. Mix well.
- Add the thinly sliced meat to the marinade, making sure the pieces are well coated on all sides. Refrigerate and allow the meat to marinate several hours or overnight.
- About an hour before cooking, remove the bag from the refrigerator.
- When you are ready to cook, preheat a wok over high heat and oil lightly. Working in batches, add a single layer of meat to the hot wok and stir fry until just cooked through, 3-4 minutes per batch.
- Serve over rice and stir fried vegetables, garnished with green onions.
- For added flavor, sprinkle on extra Bulgogi Spice at the table or add Rooster Spice if you want to bump up the heat.
Adapted from New York Times Cooking: Bulgogi Sliders with Scallion Salsa
Bulgogi Spice contains Korean chile, also known as gochugaru, along with a healthy dose of onion and sesame. If you’re looking for more Korean inspiration, check out our guest recipe for Chow Fun.
Made this tonight for my family and loved it.