Bulgogi Nouvelle Cuisine

Ingredients

While the original Bulgogi is typically grilled or stir-fried, this Nouvelle Cuisine adaptation focuses on precision and presentation. The beef is delicately seared to perfection, allowing the flavors to intensify while maintaining a tender texture. The dish is artfully plated with vibrant seasonal vegetables and a reduction sauce, elevating the overall dining experience. We alse have the original recipe for Bulgogi, so you can check it out.

• 500g (1.1 lb) beef tenderloin, thinly sliced 500g (1.1 lb) beef tenderloin, thinly sliced
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 2 tablespoons (30ml) rice wine vinegar 2 tablespoons (30ml) rice wine vinegar
• 2 tablespoons (30ml) sesame oil 2 tablespoons (30ml) sesame oil
• 2 tablespoons (30g) brown sugar 2 tablespoons (30g) brown sugar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1/2 cup (120ml) beef broth 1/2 cup (120ml) beef broth
• 2 tablespoons (30ml) red wine 2 tablespoons (30ml) red wine
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 12g (Sugar: 8g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, rice wine vinegar, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Mix well to make the marinade.
2. 2.
   Place the beef slices in a shallow dish and pour the marinade over them. Ensure all the beef is coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat vegetable oil in a large skillet over medium-high heat. Remove the beef from the marinade, allowing any excess marinade to drip off, and add it to the skillet. Sear the beef for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced bell peppers, zucchini, and carrot. Sauté for 3-4 minutes until slightly tender.
5. 5.
   Return the beef to the skillet with the vegetables. Pour in the beef broth and red wine. Cook for an additional 2-3 minutes until the sauce has reduced slightly.
6. 6.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Beef tenderloin — For the best results, choose a high-quality cut of beef tenderloin with minimal marbling.
• Mirin — If you don't have mirin, you can substitute it with a sweet white wine or rice wine.
• Rice wine vinegar — If unavailable, apple cider vinegar can be used as a substitute.
• Sesame oil — Opt for toasted sesame oil to enhance the nutty flavor in the dish.
• Red bell pepper — To add a touch of sweetness, you can roast the red bell pepper before slicing it.

Tips & Tricks

• For a more tender beef, partially freeze it for about 30 minutes before slicing it thinly.
• To enhance the flavors, marinate the beef overnight in the refrigerator.
• Experiment with different vegetables based on seasonal availability.
• For an extra touch of elegance, drizzle the reduction sauce in a decorative pattern on the plate.
• Serve the Bulgogi Nouvelle Cuisine with a side of steamed jasmine rice or cauliflower rice for a complete meal.

Serving advice

Serve the Bulgogi Nouvelle Cuisine hot, plated beautifully with the seared beef slices arranged elegantly on top of the sautéed vegetables. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Create an artistic presentation by arranging the colorful vegetables in a visually appealing manner. Place the seared beef slices on top, allowing them to be the focal point of the dish. Drizzle the reduction sauce around the plate for an elegant touch.