Gochugaru Braised Spicy Bulgogi. I’m assuming that you’ve already tried classic Bulgogi. But what if you want something more? Some spice and something more savory! Well, I got an amazing recipe to relive that craving. This Spicy Braised Bulgogi is perfect for spreading over a bowl of hot rice. Or stuffing into a late-night burrito. Whichever path you take, this recipe will leave you grinnin’ 😀
- The key step in this dish is the reduce of the broth. Be patient – and reduce it until there is barely any broth left (reference the video)
- If you don’t have maesil (Korean plum extract) in your pantry, buy it here at Gochujar or you can get away with using plum juice (or even apple juice).
- You can also find kombu (dashima pieces) at Gochujar – or alternatively, use an anchovy-kelp broth bag when making the broth
- This makes enough for a 2-person serving
After tasting this, I couldn’t help but imagine it on a warm flour tortilla – spread over a bed of cilantro-rice and topped-off with a line of cilantro-guacamole salsa. Ahh, I think I’m overdue for some proper Mexican food! (Rant finished…)
Enjoy Neighbors!! This one is going to hit the spot 💯
- 300-400 grams of Thinly Sliced Cuts of Rib-Eye Beef (Ask for Bulgogi Cut at Korean Marts)
- 2 whole King Oyster Mushrooms (Substitute with any mushroom)
- 1/2 package Shiitake Mushroom (Substitute with any mushroom)
- 1 stalk Spring Onion
- 1/2 whole Onion
- 1.5 cups Water
- 1 iPhone-sized piece Kelp (Kombu)
- 1.5 Tablespoons Gochugaru
- 1 Tablespoon Soup Soy Sauce (Or Use Regular Soy Sauce)
- 1/2 Tablespoon Minced Garlic
- 1 Tablespoon Gochujang
- 2 Tablespoons Maesil
- 1/2 Tablespoon Doenjang (Soybean Paste)
- 1 Tablespoon Sesame Oil
- Few Shakes of Black Pepper
- 1/2 Tablespoon Sugar
- 1.5 Tablespoons Soy Sauce
- 1 Tablespoon Mirim
Make Kombu Broth
- Fill a mixing bowl with warm water (1.5 cups). Then place in an iphone-sized piece of kelp (kombu). Let it soak while we prep the other ingredients.
Make Spicy Gochugaru Marinade
- Take out a bowl and mix: Gochugaru (1.5 Tablespoons), Soup Soy Sauce (1 Tablespoon), Minced Garlic (1/2 Tablespoon), Gochujang (1 Tablespoon), Maesil (2 Tablespoons), Doenjang (1/2 Tablespoon), Sesame Oil (1 Tablespoon) and Black Pepper (few shakes).
Prep Bulgogi Beef
- Pat down the thin slices of beef with a paper towel. Then use your knife (or your hands) and split large pieces into smaller bite-sized piece. Add the piece to a mixing bowl.
- Then tenderize the meat by adding Sugar (1/2 Tablespoon). Use your hand to toss the meat in the sugar and get it coated evenly. Then add-in Soy Sauce (1.5 Tablespoons) and Mirim (1 Tablespoon). Give it another mix and set the meat aside for 15 minutes.
Prep Fresh Ingredients
- Slice 2 King Oyster Mushrooms into very thin slices. Cut through a package of Enoki Mushrooms and remove the stem. Take split half of it and give it a wash. Next, cut a stalk of spring onion into small pieces. Finally, thinly slice 1/2 an onion.
Time to Braise
- Before we start cooking, remove the kombu pieces from the water. We'll use this soon.
- Put a frying pan or wok on a medium heat. Then place in some oil. Once its hot, drop in the meat. Add the onions as well. Stir-fry both around until most of the pink in the meat is gone.
- Then add in the spicy marinade. Stir-fry everything for 30 seconds - so the sauce cooks in the heat too. Then, add in the Kombu water. Place the heat on a high and wait until the wok starts to boil again. Then add-in the king oyster mushrooms as well as the enoki mushrooms.
- Then we have to simply wait. Let the wok boil away and reduce for 20-30 minutes (depends on your heat of your stovetop). Stir the wok from time-to-time. Turn off the heat when the broth reduce to almost nothing (reference video).
- Plate and serve with hot rice!
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