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Bulgogi and Gochujang

Bulgogi

¼ cup soy sauce
 2 cloves garlic
2 tbls. sesame oil
1 tbl. finely chopped or grated ginger

1 tbl. toasted sesame seeds
2 tsps. honey

2 scallions, chopped
2 tsps. gochujang paste (Recipe below or use the fabulous stuff from a jar)
1½ lbs. sirloin, sliced into thin strips (or buy it in strips)

Whisk together all the ingredients, except meat, in a large glass bowl. Add the beef and turn to coat. Cover and marinate in fridge for at least 1 hour or overnight. 

Oil a stove top grill pan or spray a nonstick pan with nonstick spray and place on medium heat. Remove beef from marinade and cook for 3 minutes on the first side or until nicely browned on the edges and 1 or 2 minutes on the other. Serve immediately or set aside to be added to the Bibimbap. 

My Gochujang
Based on Homemade Gochujang

½ cup water
1¼ cups brown sugar
½ cup white miso
2 tbls. chili powder, from the supermarket (Korean chili powder will make the sauce hotter and much redder. Use it if you prefer.)
½ tsp. cayenne
½ tsp. chili pepper flakes
½ tsp. dry sherry
½ tsp. rice vinegar

Over medium heat, stir together the water and brown sugar until completely dissolved. Stir in the miso until the mixture is smooth. A fork will help to break down the miso.

Add chili powder, cayenne and chili flakes and stir over low heat for 3 minutes. The mixture should be simmering gently. Take it off the heat and put the uncovered pot on the counter until it cools to about 100°F, or slightly warm to the touch.

Stir in the sherry and rice vinegar and let cool completely. Pour into a jar, cover and refrigerate.

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