Recipe: Appetizing Korean Wagyu Beef Bulgogi with Jasmine Rice

Korean Wagyu Beef Bulgogi with Jasmine Rice.

Korean Wagyu Beef Bulgogi with Jasmine Rice You can have Korean Wagyu Beef Bulgogi with Jasmine Rice using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Korean Wagyu Beef Bulgogi with Jasmine Rice

  1. You need 1 of Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak.
  2. You need 3 TBSP of Grapeseed Oil (divided).
  3. You need 1 BUNCH of Green Onions (thinly sliced) (to garnish).
  4. It's 1 TSP of Toasted Sesame Seeds (to garnish).
  5. You need of Marinade.
  6. You need 1 of Small Asian Pear (grated on the large holes of a box grater).
  7. You need 1/2 CUP of Soy Sauce.
  8. It's 3 TBSP of Light Brown Sugar.
  9. You need 3 TBSP of Sesame Oil.
  10. Prepare 4 of Garlic Cloves (minced).
  11. It's 1 TBSP of Fresh Ginger (minced).
  12. Prepare 1 TBSP of Gochujang (Korean red pepper paste).
  13. You need of Jasmine Rice.
  14. Prepare 2 CUP of Jasmine Rice.
  15. Prepare 4 CUP of Hot Water.
  16. Prepare 2 TSP of Kosher Salt.

Korean Wagyu Beef Bulgogi with Jasmine Rice instructions

  1. PREPARING THE FULLBLOOD WAGYU BOTTOM ROUND STEAKPull the Fullblood Wagyu bottom round steak from the refrigerator. With a very sharp knife, cut the steak against the grain into 1/4-inch-thick slices.In a medium bowl, whisk together the grated Asian pear, soy sauce, brown sugar, sesame oil, minced garlic, minced gin-ger, and gochujang. This is your soy sauce mixture. In a large Ziploc bag, combine the soy sauce mixture and the steak..
  2. Marinate overnight in the refrigerator, while turning the bag every few hours.Heat 1 tablespoon of grapeseed oil over medium-high heat in a cast iron pan. Working in batches, add the steak slices to the pan in a single layer. Cook for about 2 minutes per side (flipping once to cook the other side). Cook until charred and cooked through.Carefully rinse out the pan, and repeat the process with the remaining grapeseed oil and steak slices.
  3. PREPARING THE RICE Heat the water on medium-high heat in a medium size sauce pot. Heat until boiling. Add the Jasmine rice and kosher salt to the pot. Stir until combined.Cover the pot, and reduce the heat to medium-low. Cook for 20 minutes or until all of the water has evaporated and the rice is fully cooked.
  4. FINAL STEPS Place the Korean Wagyu beef bulgogi on top of the Jasmine rice.Garnish with green onions and sesame seeds (if desired).Serve warm, and enjoy!.


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