Bulgokee
Ingredients
- 1 lb organic top loin or sirloin steak – have butcher sliver paper thin
- ½ c soy sauce
- 3 T organic brown sugar OR 3T raw local honey
- 2 T sesame oil
- 3 organic green onions chopped
- 2 cloves or 2 t fresh garlic crushed
- ½ – 2 t cayenne
- ½ – 2 t crushed red pepper
- lettuce leaves
- fresh organic cilantro
- basil
- mint
- organic tomatoes chopped
- 1 c organic jasmine rice
Instructions
- In wok or large cast iron skillet, mix beef (or chicken), soy sauce, sugar, sesame oil, onion, garlic, and peppers. Let marinate 30 minutes.
- Start rice once meat is marinading. Cook as directed.
- Turn on heat (meat) to high and stir continuously until a dark thickened sauce remains. If you like the sauce like my family – double the ingredients in the marinade.
- Traditionally this dish is made by marinating the meat and then cooking on a hibachi. Once cooked the meat is wrapped in lettuce leaves with fresh herbs and vegetables and eaten like a burrito. My variation provides a very tasty sauce that goes with it. You can still wrap as the Koreans do or serve it over your rice and add your vegetables and herbs on top.
- Enjoy!
Notes
Bulgokee – Beef / Talgokee – Chicken When I cook for a group, I always make various heat levels and with various meat. In my opinion it tastes best with beef, but if you use chicken, the dark meat absorbs the flavor better.
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