This recipe is killer and much easier than you would think.
Basically combine everything and throw the meat in.
This one was with elk but damn near any meat, wild or domestic, will work just fine.
ENJOY!!!
Basically combine everything and throw the meat in.
This one was with elk but damn near any meat, wild or domestic, will work just fine.
ENJOY!!!
Elk Bulgogi
- Prep Time: 10 minutes
- Marinating Time: up to 8 hours
- Cooking Time: 10 minutes
Ingredients
- 2 pounds thinly sliced elk (loin or top round)
- 4 scallions, sliced
Marinade
- 1/2 pear (Asian pear is traditional used, but you can use most types)
- 2 garlic cloves, grated
- 2 tablespoons fresh ginger, peeled and grated
- 6 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon gochugaru (Korean hot pepper), or 1 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 2 tablespoons rice wine or mirin
- 2 tablespoons sesame oil
- 2 teaspoons black or toasted sesame seeds
Instructions
- Slice the meat thinly, in 3- or 4-inch pieces.
- Combine pear, garlic, soy sauce, water, gochugaru, ginger, sugar, mirin and sesame oil in a non-reactive bowl or container.
- Marinate meat for up to 8 hours in the refrigerator.
- Remove meat from fridge and allow to come to room temperature before cooking.
- If you are cooking on the stovetop: Heat vegetable oil in a large skillet over medium-high heat. If you are grilling: Get the grill up to a good high temp, then brush the grates with a bit of oil to prevent sticking.
- Remove meat from marinade, shaking the excess marinade off, so it is still moist but not dripping.
- Cook sliced meat, in a single layer. Do not move or flip until it is browned, about 1 minute.
- Flip meat and continue to cook until the edges are crispy and well browned, about 3 to 4 minutes.
- Remove meat to plate and continue until all meat is cooked. 10. Top with scallions and sesame seeds and serve.
