Bulgogi - Korean Grilled Beef

Ingredients

While the original Korean Bulgogi is traditionally made with thinly sliced beef, our Latvian adaptation incorporates locally sourced beef cuts, such as sirloin or ribeye, for a heartier and more robust flavor. Additionally, we have adjusted the marinade to include Latvian ingredients, infusing the dish with a touch of local flair. We alse have the original recipe for Bulgogi, so you can check it out.

• 500g (1.1 lb) beef sirloin or ribeye, thinly sliced 500g (1.1 lb) beef sirloin or ribeye, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 7g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, honey, vegetable oil, apple cider vinegar, minced garlic, ground black pepper, paprika, dried thyme, caraway seeds, and a pinch of salt.
2. 2.
   Add the thinly sliced beef to the marinade and mix well to ensure each piece is coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat a grill or a skillet over medium-high heat. Cook the marinated beef slices for 2-3 minutes on each side, or until they are nicely browned and cooked to your desired level of doneness.
4. 4.
   Remove the beef from the heat and let it rest for a few minutes.
5. 5.
   In the same skillet, sauté the sliced onions until they are caramelized and golden brown.
6. 6.
   Serve the grilled beef on a platter, topped with the caramelized onions. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Beef — For the best results, choose high-quality beef cuts with a good amount of marbling. This will ensure a tender and juicy final dish.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Caraway seeds — If you can't find caraway seeds, you can substitute them with fennel seeds for a similar flavor profile.

Tips & Tricks

• For extra tenderness, you can use a meat tenderizer to lightly pound the beef slices before marinating.
• If you prefer a spicier version, add a pinch of red pepper flakes or a drizzle of hot sauce to the marinade.
• Serve Bulgogi with a side of steamed rice or wrap it in lettuce leaves for a refreshing and light meal option.
• Leftover Bulgogi can be used as a filling for sandwiches or added to stir-fries for a quick and flavorful meal.
• Don't overcrowd the grill or skillet when cooking the beef slices to ensure they cook evenly and develop a nice char.

Serving advice

Serve the Latvian-style Bulgogi as a main dish accompanied by steamed rice or boiled potatoes. Add a side of fresh salad or pickled vegetables to balance the flavors and textures.

Presentation advice

Arrange the grilled beef slices on a platter, garnished with fresh herbs like parsley or dill for a pop of color. Place the caramelized onions on top, creating an enticing visual appeal. Serve with a sprinkle of sesame seeds for an added touch of elegance.