Puerto Rican Style Bulgogi

Ingredients

While the original Korean bulgogi is traditionally made with soy sauce, sesame oil, and Asian spices, our Puerto Rican adaptation infuses the dish with a tropical twist. We incorporate ingredients commonly found in Puerto Rican cuisine, such as pineapple juice, lime, and a hint of adobo seasoning. These additions give the dish a unique flavor profile that combines the best of both worlds. 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 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon adobo seasoning 1 teaspoon adobo seasoning
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the pineapple juice, soy sauce, lime juice, brown sugar, olive oil, minced garlic, adobo seasoning, black pepper, and red pepper flakes (if desired). Mix well to create the marinade.
2. 2.
   Place the sliced beef in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Heat a large skillet or grill pan over medium-high heat. Remove the beef from the marinade, allowing any excess marinade to drip off.
4. 4.
   Cook the beef in batches for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Set aside.
5. 5.
   In the same skillet, add the sliced onion and bell pepper. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
6. 6.
   Return the cooked beef to the skillet and toss with the vegetables to combine. Cook for an additional 2 minutes to heat through.
7. 7.
   Serve the Puerto Rican Style Bulgogi hot, garnished with fresh cilantro. Enjoy with steamed rice or warm tortillas.

Treat your ingredients with care...

• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor.
• Adobo seasoning — If you can't find adobo seasoning, you can substitute it with a mixture of garlic powder, onion powder, oregano, salt, and black pepper.

Tips & Tricks

• For a spicier kick, add extra red pepper flakes to the marinade.
• Marinating the beef overnight will result in a more flavorful and tender dish.
• Serve the Puerto Rican Style Bulgogi with a side of plantains for an authentic Caribbean touch.
• If you prefer a milder flavor, reduce the amount of adobo seasoning in the marinade.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Puerto Rican Style Bulgogi as a main dish with steamed rice or warm tortillas. You can also serve it over a bed of mixed greens for a lighter option. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the cooked beef and vegetables on a platter, allowing the vibrant colors to shine through. Sprinkle some chopped cilantro on top for an added touch of elegance. Serve with a side of rice or tortillas and a bowl of fresh salsa for a complete Puerto Rican dining experience.