Bulgogi Italiano

Ingredients

The original bulgogi recipe uses soy sauce, sesame oil, and sugar in the marinade. In this Italian adaptation, we replace the soy sauce with balsamic vinegar, and add garlic and rosemary for an Italian 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
• 1/2 cup (120ml) balsamic vinegar 1/2 cup (120ml) balsamic vinegar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tbsp brown sugar 2 tbsp brown sugar
• 1 tbsp fresh rosemary, chopped 1 tbsp fresh rosemary, chopped
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1/4 tsp salt 1/4 tsp salt

Nutrition

• Calories: 300 kcal / 1255 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 8g (7g sugars)
• Protein: 26g
• Fiber: 0g
• Salt: 0.3g

Preparation

1. 1.
   In a large bowl, whisk together the balsamic vinegar, olive oil, garlic, brown sugar, rosemary, black pepper, and salt.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
3. 3.
   Heat a large skillet over high heat. Add the marinated beef and cook for 3-4 minutes, until browned and cooked through.
4. 4.
   Serve hot with your favorite side dishes.

Treat your ingredients with care...

• Balsamic vinegar — Use a good quality balsamic vinegar for the best flavor.
• Beef sirloin — Make sure to slice the beef thinly against the grain for the most tender results.

Tips & Tricks

• For a spicier version, add some red pepper flakes to the marinade.
• Serve with a side of roasted vegetables or a simple salad.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop.

Serving advice

Serve hot with your favorite side dishes.

Presentation advice

Garnish with fresh rosemary and a drizzle of balsamic vinegar for an elegant presentation.