Beef Bulgogi

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Total Time: Approximately 45 minutes to an hour.

Note: for this recipe I used beef rib-eye but you can also use top sirloin, or pork tenderloin. Use what you like and what you can afford. I made different variations using the beef bulgogi. I grounded the beef to make nachos, burritos and burger and I left it whole to make Korean BBQ and as a protein for my salad. You can get creative and make it how you like it but the taste is absolutely delicious for whatever flavor you are looking for. I have attached a meat temperature guide in the PDF to help you make the steak that best fits your needs. When cooking the rib-eyes, use tongs to turn and only turn one time halfway through the cooking process. Enjoy!

Bulgolgi

1/4 Korean pear, grated

1 garlic clove minced

2 tablespoons liquid aminos or soy sauce

1 teaspoon crushed red pepper flakes

1 tablespoon grated peeled ginger

1 tablespoon coconut sugar

1 tablespoon toasted sesame oil

2 tablespoons olive oil

1 pound of beef rib-eye steak (1 1/4 inch thick)

Sesame Broccoli

1 pound of broccoli (I used broccoli crowns cut in half so that it would not fall through the grill grates. After it was done cooking, I cut the broccoli into smaller pieces)

1 tablespoon of sesame oil

1 tablespoon of sesame seeds

2 teaspoons of garlic powder

Salt to taste

Korean Coleslaw

1 small head of green cabbage thinly sliced

1 cup thinly sliced red cabbage

1 medium carrot shredded

1 small sweet onion thinly sliced

4 green onions coarsely chopped

3 cloves of garlic minced

2 tablespoons of soy sauce

2 tablespoons of rice wine vinegar

2 tablespoons of turbinado sugar

2 tablespoons of crushed red pepper

1 tablespoon of sesame oil

1 tablespoon of sesame seeds

salt to taste

Step 1: In a large bowl add your grated pear, garlic, liquid aminos, pepper flakes, sugar, sesame oil and olive oil and whisk together.

Step 2: Add the rib-eye to the mixture and coat both sides.

Step 3: Cover and set in your fridge to marinate for minimum 30 minutes or overnight.

Step 4: If you want burgers and have a meat grinder, grind your meat after marinating it. Otherwise you can cook it on stove top or grill.

Step 5: After marinating remove your meat from the fridge and allow it to come to room temperature before grilling (approximately 30 to 40 minutes).

Step 6: Pre-Heat a heavy skillet or cast iron skillet on medium high heat. Once your pot is hot add your seasoned meat and cook for approximately 6 to 7 minutes per side. Cook your meat until it is at a minimal internal temperature of 130 degrees Fahrenheit. This will be rare (or use a gas grill at 450 degrees Fahrenheit and cook about 4 1/2 minutes to 6 minutes per side).

Step 7: Once it reaches your desired internal temperature, remove it from the heat and let it rest for about 5 minutes before cutting (while your meat is resting keep in mind that it will go up in internal temperature by about 5 degrees Fahrenheit so if you want a medium rare steak remove it from the grill when at the internal temperature of 140 degrees Fahrenheit).

Step 8: Prepare your broccoli by adding it to a mixing bowl along with sesame oil, sesame seeds, salt, and garlic powder.

Step 9: Mix everything together until well incorporated. Make sure the broccoli is coated with oil. If not, add a little more oil until it is coated before you add it to the grill.

Step 10: Add your broccoli to the grill and cook for approximately 5 to 10 minutes in indirect heat. Remove from the grill.

Step 11: In a large bowl combine soy sauce, rice wine vinegar, sesame oil, salt, garlic, crushed red pepper and sugar and whisk together until well incorporated.

Step 12: Add your green cabbage, red cabbage, carrot, onion, green onion, and mix well.

Step 13: Enjoy your meat with broccoli, coleslaw or however you like it.