Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 1 Korean melon, peeled and sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. grated ginger
- 1/4 tsp. black pepper
- 2 tbsp. vegetable oil
- 2 green onions, sliced (for garnish)
Special equipment needed:
- Large mixing bowl
- Skillet or wok
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, grated ginger, and black pepper. Mix well.
2. Add the sliced beef to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Heat the vegetable oil in a skillet or wok over medium-high heat. Add the sliced onion and minced garlic, and stir-fry for 1-2 minutes until fragrant.
4. Add the marinated beef to the skillet and stir-fry for 3-4 minutes until browned and cooked through.
5. Add the sliced Korean melon to the skillet and stir-fry for an additional 1-2 minutes until heated through.
6. Serve the bulgogi hot, garnished with sliced green onions.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 17g
Protein: 24g
Sodium: 860mg
Sugar: 12g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Korean melon can be substituted with honeydew or cantaloupe.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced bell peppers or mushrooms to the stir-fry.
- Serve the bulgogi over rice or noodles.
- Make lettuce wraps with the bulgogi and sliced vegetables.
Tips and tricks:
- Slice the beef thinly for faster cooking and better flavor absorption.
- Don't overcrowd the skillet or wok to ensure even cooking.
- Use tongs to stir-fry the ingredients for better control.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bulgogi in a skillet or microwave until heated through.
Presentation ideas:
Serve the bulgogi in a large bowl or on a platter, garnished with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
- White rice
- Kimchi
- Steamed vegetables
Suggested side dishes:
- Korean potato salad
- Japchae (Korean glass noodles)
- Pajeon (Korean scallion pancakes)
Troubleshooting advice:
- If the beef is tough, marinate it for longer or use a different cut of meat.
- If the stir-fry is too salty, reduce the amount of soy sauce in the marinade.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Bulgogi is a popular Korean dish made with marinated beef, typically served with rice and vegetables. It's believed to have originated in the Goguryeo era (37 BC – 668 AD) and was traditionally cooked over an open flame.
Flavor profiles:
Savory, sweet, spicy
Serving suggestions:
Serve the bulgogi hot with rice and vegetables for a complete meal.
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Region: Korean