Korean Bulgogi Recipe

SpiceBreeze

The aroma of Korean BBQ is mouthwatering. This seasoning includes shitake mushroom powder. Shitake is full of natural umami. Umami is the fifth taste, joining sweet, sour, salty and bitter. Korean chili pepper differs from the conventional chili pepper. It has a complex flavor and natural sweetness. We selected a milder version. The optional Kimchi adds additional heat.

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hands-on time 30

Course Main Course

Cuisine Korean

Servings servings

Ingredients

Protein

1 lb beef* sirloin thinly sliced against the grain

Fresh Produce

2 cloves garlic grated
1 inch ginger grated
1 pear grated**
2 shallots grated

Packaged Goods/Staples

3 tbsp soy sauce or tamari
1 tsp sugar optional
oil***

Bulgogi Culinary Spice Kit

[1] Shitake mushroom, black pepper
[2] Korean chili flakes, salt

Suggested Sides & Toppings

▪ cooked jasmine rice or glass noodles
▪ kimchi or pickles of your choice sliced
▪ lettuce leaves of your choice
▪ carrots, cucumber, daikon, radish, or cabbage (all thinly cut); mung bean sprouts
▪ shallots or leek thinly sliced

Instructions

Marinade

In a CONTAINER, mix garlic, ginger, pear, shallots, Bulgogi [1] spices, soy sauce, 1 tbsp oil, sugar (opt.) and Bulgogi [2] spices to taste.
Add meat slices. Mix well. Cover.
Let it marinate in the fridge for 1 to 24 hours.
Take the beef out 30 minutes before frying.

Fry

Heat a PAN over high heat.
Add meat slices and stir fry for a couple of minutes until the meat is just cooked.

Serve Option 1

Place bulgogi, lettuce leaves, and your preferred sides on separate plates in the middle of the table.
Fill a large lettuce leaf with meat and your selected sides & toppings. Close it to form a bite-sized wrap. Enjoy!