Argentinian-style Bulgogi

Ingredients

While the original Korean Bulgogi is traditionally cooked on a stovetop or grill pan, the Argentinian-style Bulgogi is prepared on an open flame grill, infusing the dish with smoky flavors. Additionally, we incorporate Argentinian spices and herbs to enhance the taste profile, giving it a distinct South American twist. We alse have the original recipe for Bulgogi, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugar: 7g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, olive oil, red wine vinegar, honey, minced garlic, ground cumin, paprika, dried oregano, black pepper, and cayenne pepper (if using).
2. 2.
   Add the thinly sliced beef to the marinade and mix well to coat. Let it marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the beef slices for 2-3 minutes per side, or until cooked to your desired level of doneness.
6. 6.
   While grilling the beef, place the sliced onion and red bell pepper on the grill and cook until slightly charred and tender.
7. 7.
   Once cooked, remove the beef, onion, and bell pepper from the grill and let them rest for a few minutes.
8. 8.
   Thinly slice the grilled beef and serve it with the grilled onion and bell pepper.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef like sirloin for the best results. Slice it thinly against the grain to ensure tenderness.
• Red wine vinegar — If you don't have red wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the marinade.
• Serve the Argentinian-style Bulgogi with warm tortillas or crusty bread for a delicious twist.
• If you prefer a milder version, reduce the amount of cayenne pepper or omit it altogether.
• Don't overcook the beef to maintain its tenderness. It should be cooked to medium-rare or medium.
• Make extra marinade and reserve some for basting the beef while grilling.

Serving advice

Serve the Argentinian-style Bulgogi as a main dish accompanied by a fresh green salad and grilled vegetables. It pairs well with a glass of Malbec wine to complement the flavors.

Presentation advice

Arrange the thinly sliced grilled beef, grilled onion, and bell pepper on a platter. Garnish with fresh parsley for a pop of color. Serve with a drizzle of the reserved marinade for added flavor.