Peruvian-style Bulgogi

Ingredients

While the original Korean Bulgogi is traditionally made with thinly sliced beef marinated in a soy-based sauce, our Peruvian-style Bulgogi incorporates Peruvian ingredients and flavors. We add a Peruvian twist to the marinade by including aji amarillo, a popular Peruvian yellow chili pepper, and a hint of cumin. Additionally, we serve the dish with traditional Peruvian accompaniments such as quinoa and aji sauce. 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 (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) aji amarillo paste 2 tablespoons (30ml) aji amarillo paste
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Cooked quinoa, for serving Cooked quinoa, for serving
• Aji sauce, for serving Aji sauce, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, aji amarillo paste, lime juice, vegetable oil, honey, minced garlic, ground cumin, black pepper, salt, and water. Mix well to make the marinade.
2. 2.
   Place the thinly sliced beef in a shallow dish and pour the marinade over it. Ensure all the beef slices are coated evenly. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat a grill or a skillet over medium-high heat. Remove the beef from the marinade, allowing any excess marinade to drip off.
4. 4.
   Cook the beef slices for 2-3 minutes on each side until they are nicely browned and cooked to your desired level of doneness.
5. 5.
   Remove the cooked beef from the heat and let it rest for a few minutes.
6. 6.
   Serve the Peruvian-style Bulgogi over a bed of cooked quinoa, drizzle with aji sauce, and garnish with fresh cilantro.

Treat your ingredients with care...

• Beef sirloin — For the best results, choose a tender cut of beef like sirloin. Slice it thinly against the grain to ensure tenderness.
• Aji amarillo paste — If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.
• Quinoa — Cook the quinoa according to the package instructions, using a 1:2 ratio of quinoa to water for fluffy results.
• Aji sauce — You can make your own aji sauce by blending together aji amarillo paste, lime juice, garlic, and mayonnaise until smooth.

Tips & Tricks

• For extra flavor, marinate the beef overnight to allow the flavors to penetrate the meat.
• If you prefer a spicier dish, add a bit more aji amarillo paste or sprinkle some Peruvian rocoto pepper powder on the cooked beef.
• Serve the Peruvian-style Bulgogi with a side of Peruvian corn and a fresh avocado salad for a complete Peruvian meal.
• If you don't have access to a grill or skillet, you can also cook the beef in a hot oven broiler for a few minutes on each side.
• Leftovers can be used to make delicious Peruvian-style beef tacos or sandwiches.

Serving advice

Serve the Peruvian-style Bulgogi hot, allowing the flavors to shine. Garnish with fresh cilantro for a pop of color and freshness. Accompany it with a side of cooked quinoa to soak up the delicious marinade and aji sauce for an extra kick of flavor.

Presentation advice

Arrange the thinly sliced beef on a platter, drizzle some aji sauce over it, and sprinkle fresh cilantro leaves on top. Serve it alongside a mound of fluffy quinoa for an appealing presentation. Consider adding a slice of lime or a wedge of avocado as a garnish for an extra touch of vibrancy.