Are you a fan of Korean food?
Just over a year or so ago my husband mentioned a Korean restaurant that he had heard was pretty good and suggested we try it. I had never had Korean food, but figured, why not? I like other Asian food, so this would probably be pretty good too.
If you are one of those people who knew how yummy Korean food was, WHY DIDN’T YOU TELL ME?
I thought we were friends, and you were keeping this a secret? It was delicious, and I became obsessed.
Of course, because of the whole health coach thing and wanting to be sure I am eating nutritious unprocessed foods, I started looking around for recipes that I could make at home. I’m so grateful that I came across Jean Choi, creator of What Great Grandma Ate. She has already done all the hard work of cleaning up the recipes I love, keeping them delicious and healthy.
We have already put this cookbook through its paces, and have loved each recipe. I keep meaning to take more pictures of the recipes we make so I can share them, but everyone eats the food before I get a chance!
Today Jean is letting me share of the most delicious, classic recipes from her cookbook. Bulgogi beef is super traditional and yummy Korean food, and her recipe has become a new part of our recipe rotation when meal planning. The only problem I have with this recipe is that there are never any leftovers. Even when I double the recipe, my family still eats it all!
- 1 lb (454 g) beef sirloin (or any other tender cuts that are well marbled)
- 6 tbsp (90 ml) coconut aminos
- 1⁄2 medium pear (preferably Korean pear), cut into chunks
- 2 tsp (10 ml) sesame oil
- 1" (2.5-cm) piece fresh ginger
- 3 cloves garlic, peeled
- 2 tbsp (30 ml) apple cider vinegar
- 1⁄4 tsp ground black pepper
- 1 medium onion, sliced
- 2 green onions, sliced in 1" (2.5-cm) pieces
- 1 carrot, sliced
- 1 tbsp (15 ml) cooking oil
- 1 tbsp (8 g) toasted sesame seeds, for serving
- Green or red leaf lettuce and Umma’s Ssamjang (Dipping Sauce) (page 178 of the cookbook), optional
- Place the beef in the freezer for 30 minutes, then take it out and slice it thinly, about 1⁄16 to 1⁄8 inch (1 to 3 mm) thick.
- Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar and black pepper in a high-powered blender. Blend well until liquified.
- Combine the sliced beef and the marinade in a large bowl. Toss and massage together with your hand until all the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour to overnight.
- When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Slice the onion, green onions and carrot, and combine the vegetables with the meat.
- Heat the cooking oil over high heat in a large skillet. Working in batches so you don’t overcrowd the pan, add the beef and vegetables and stir-fry together until the meat is browned and cooked through, about 5 to 7 minutes.
- Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its own or in a lettuce wrap served with Umma’s Ssamjang (Dipping Sauce).