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Better-Than-Takeout Bulgogi

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FRIENDS. THIS IS MAJOR. In literally the same time it takes to order takeout and wait for delivery, you can make your own way better. Seriously.

Let’s look at this beautiful magical dish:

  • No crazy ingredients. (You probably have everything but the steak hanging out in your kitchen already.)
  • Honest-to-goodness 40 minutes start to finish, and only 10 minutes actual cooking. (Five to throw everything in a food processor, 30 hands-off marinating time, five to finish it in the skillet. BAM.)
  • And maybe best of all, only two dishes to clean: food processor and skillet. (YASSSSS.)

Oh and also, CRAZY LICK-THE-PLATE DELICIOUS.

Better-Than-Takeout Bulgogi | Mountain Cravings

I swear to you, we are never paying $20+ for crappy takeout food again. This Korean dish is taking care of all my American-takeout-Chinese cravings forever and keeping both my stomach and my bank account happy.

Better-Than-Takeout Bulgogi | Mountain Cravings

Bulgogi should be made with pear instead of apple, and I highly recommend it – if pears are available in your area, go for it! That extra sweetness caramelizes on the outside beautifully.

Despite being in season at the moment, I couldn’t find pears at either (ha!) grocery store at our home-for-the-winter in rural Wyoming. Turns out that apples will do in a pinch and the bulgogi will still be ridiculously good.

I’ve made this with gala and honeycrisp apples, both of which hold up really well. Pick a crisp apple to get all that good caramelization going.



Better-Than-Takeout Bulgogi | Mountain Cravings
Print Recipe

Better-Than-Takeout Bulgogi

Plate-licking-delicious Korean in the same time it takes to order takeout - no crazy ingredients, 40 minutes start to finish, and only two dishes to wash!
Prep Time35 minutes mins
Cook Time10 minutes mins
Total Time45 minutes mins
Course: Main Dishes
Cuisine: Asian
Servings: 4 plates
Calories: 234kcal
Author: Mountain Cravings

Ingredients

  • 1 red apple cored & cut into chunks
  • 1 clove garlic peeled
  • 1 T. fresh ginger grated
  • 2 T. soy sauce
  • 1 t. red pepper flakes
  • 1 T. brown sugar
  • 1 T. sesame oil
  • 1-2 T. water
  • 1 lb. skirt or hanger steak
  • 2 T. vegetable oil
  • 1/4 cup green onions sliced
  • jasmine rice for serving

Instructions

  • Add apple, garlic, ginger, soy, red pepper, brown sugar, and sesame oil to a food processor. Pulse on high until smooth, adding water a little at a time if needed. Pour into a large sealable bag.
  • Slice steak very thinly against the grain so it will be fall-apart tender. Add steak to marinade, seal bag, and shake until all the meat is coated.
  • Let the meat marinate for 30 minutes on the counter or up to 8 hours in the fridge. (Unlike most marinades, we prefer the flavor of the quick 30-minute option!)
  • Heat 1 T. oil in a large skillet over high heat until shimmering. Arrange half of the meat in a single layer in the skillet and let cook without moving for 1 minute. Toss meat and continue cooking for 3-4 minutes until edges are caramelized, then remove to a plate. Wipe out skillet, heat 1 T. oil, and repeat with the remaining meat.
  • Sprinkle sliced green onions over the bulgogi. Serve hot with jasmine rice.

Print Recipe


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21 September 2016 Tagged With: Asian, Cozy Comfort Foods, Main Dishes

Reader Interactions

Comments

  1. ginny dimon says

    3 December 2016 at 8:15 pm

    First, you have to say bulgogi 3 times fast. If your lips don’t feel like rubber, you’re not pronouncing it properly.
    This is ridiculously delicious considering how few ingredients there are. I used apple and marinated 30 minutes. The mmmmmm! aroma of the marinade made my mouth water. I’m going to make a double batch next time (soon!) and freeze half. I also plan to try it with chicken.

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