There is a really cool restaurant we visit when we are in Costa Mesa California that makes Bulgogi Tacos. The “Mexican meets Korean” fusion of course sparked my interest… Bulgogi is actually super easy to make and although I have found a few other recipes I also love, I’ll give you my easiest. This is a great recipe for dinner parties as it’s lovely served buffet style or as an easy weeknight dinner. It also makes for great meal prep if you don’t overcook the beef.
Diversify your flavor pallet hombre!
Ingredients I Used:
1 lb of flank steak or Carne Asada Beef (don’t buy the meat pre seasoned, dah)
1/2 bunch of scallions/ green onions chopped
3 cloves of garlic, chopped
1 tbsp fresh ginger chopped
1 tbsp brown sugar (or sugar of choice)
salt to taste
2 tbsp Tamari or soy sauce
red peper flakes (to your spice level.. I like it hot so I go with 1/2 tbsp +)
2 tbsp sesame seeds (for garnish)
1/2 yellow onion chopped
1 + 1/2 tbsp butter
1 tbsp sesame oil
3 tbsp rice wine vinegar
butter lettuce for the wrap (* this is also great over rice or both, mam-dae-ro hae! “Do what your heart wants.”)
For Those Tracking Diet:
Makes 5 servings
Total Calories: 273
Fat: 17 g
Carbs: 3.5 g
Protein: 24 g
This Is How I Made It:
In a large bowl mix chopped garlic, onion, Tamari, ginger, sesame oil, rice wine vinegar, brown sugar and red pepper flakes. Then add the flank steak or carne asada beef. Let marinate in the refrigerator for an hour or so.
In a large pan frying pan on medium high heat up the butter. Once the pan is hot add the flank steak. I like to cook it in strips because the meat is so thin you don’t want it to over cook and become tough. Don’t forget to add some marinade as you’re cooking the steak. I shoot for medium rare as the beef will continue to cook even after you take it out of the pan.
Once the beef is done, serve with chopped scallions and garnish with sesame seeds. I serve this recipe over rice or in a lettuce wrap.
Mam-dae-ro hae! “Do what your heart wants.”