Beef Bulgogi: To Korea and Back on a School Night

A few weeks ago, I was short on time, and I really just needed something quick to whip up for dinner that would still be especially tasty. I’ve eaten a lot of different types of Korean food over the years, and my list for the Korean dishes I want to make is quite large. That being said, I know beef bulgogi is not the last time this delicious cuisine will make it onto my blog.

The beef chilling in the marinade, getting all happy for later.
The beef chilling in the marinade, getting all happy for later.

I decided beef bulgogi was sufficiently quick, and I could achieve the twin goals of feeding myself and making something for the blog for the week. Mark my words, though: this dish may be quick, but it sure packs a flavorful punch!

Everything chopped up on my super sweet cutting board from my boyfriend's sister and brother-in-law.
Everything chopped up on my super sweet cutting board from my boyfriend’s sister and brother-in-law.

I make a lot of stir fries. They are fast, healthy, and they generally contain all of the necessary food groups I try to eat in my meals (meat and veggies, and if you stick them on top of rice, carbs). One thing you want to make sure of when making this dish (and, really, any type of dish where you are cooking up a cut of red meat for not very long) is to not get a tough meat. I chose a good hunk of top sirloin, which is tender enough for when you only move it around the pan for 5 minutes, but is still good for your budget.

Moving everything around.
Moving everything around.

Don’t leave out the apple of pear for this dish – it really adds a different type of flavor!

You gotta have it with a beer.
You gotta have it with a beer.

You can bet I would make this recipe again. It was savory, with a hint of sweet, and it really hit the spot. Plus, it’s done in no time at all for your weekday, post-work, after-workout, after-soccer practice, after-choir rehearsal, pre-beer-drinking dinner needs. Give it a try!

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