Korean Bulgogi Recipe
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.
- 1 lb beef* sirloin thinly sliced against the grain
- 2 cloves garlic grated
- 1 inch ginger grated
- 1 pear grated**
- 2 shallots grated
- 3 tbsp soy sauce or tamari
- 1 tsp sugar optional
Bulgogi Culinary Spice Kit
-  Shitake mushroom, black pepper
-  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
- In a CONTAINER, mix garlic, ginger, pear, shallots, Bulgogi  spices, soy sauce, 1 tbsp oil, sugar (opt.) and Bulgogi  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.
- 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!
Serve Option 2
- Mix bulgogi and 1 cup vegetables of your choice.
- Serve it with your selected sides. Enjoy!
* Substitute beef with pork, chicken, or tofu. ** An Asian pear is best if available. *** Sesame oil is recommended but not required.