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Recipe
Bulgogi - Russian Style
Savory Russian Bulgogi: A Fusion of Korean and Russian Flavors
4.8 out of 5
In the context of Russian cuisine, this adaptation of Bulgogi brings together the bold flavors of Korean cuisine with the comforting elements of Russian cooking. The tender marinated beef, infused with a blend of soy sauce, ginger, and garlic, is cooked to perfection and served with a side of hearty Russian accompaniments. Get ready to experience a delightful fusion of flavors!
Metadata
Preparation time
Preparation time: 40 minutes
Cooking time
Cooking time: 10 minutes
Total time
Total time: 50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Low-carb, High-protein, Gluten-free, Dairy-free
Allergens
Soy
Not suitable for
Vegetarian, Vegan, Paleo, Keto, Nut-free
Ingredients
While the original Korean Bulgogi is traditionally grilled, this Russian adaptation incorporates a stovetop cooking method to suit Russian cooking techniques. Additionally, the marinade is enhanced with a touch of Russian influence, using ingredients commonly found in Russian cuisine. The dish is also served with traditional Russian side dishes to create a unique fusion experience. We alse have the original recipe for Bulgogi, so you can check it out.
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500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
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1 onion, thinly sliced 1 onion, thinly sliced
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3 cloves of garlic, minced 3 cloves of garlic, minced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon honey 1 tablespoon honey
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 teaspoon ginger, grated 1 teaspoon ginger, grated
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon cayenne pepper (optional, for a spicy kick) 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 15g, 5g
- Carbohydrates (total, sugars): 10g, 6g
- Protein: 35g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the soy sauce, honey, vegetable oil, minced garlic, grated ginger, paprika, black pepper, salt, and cayenne pepper (if using).
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2.Add the thinly sliced beef to the marinade and mix well to ensure each piece is coated. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
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3.Heat a large skillet or frying pan over medium-high heat. Add the marinated beef and sliced onions to the pan, reserving the marinade.
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4.Cook the beef and onions for about 5-7 minutes, stirring occasionally, until the beef is cooked through and the onions are softened.
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5.Pour the reserved marinade into the pan and cook for an additional 2-3 minutes, allowing the flavors to meld together.
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6.Remove from heat and garnish with fresh parsley.
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7.Serve the Russian-style Bulgogi hot with traditional Russian side dishes.
Treat your ingredients with care...
- Beef — For the best results, choose a tender cut of beef like sirloin and slice it thinly against the grain to ensure tenderness.
- Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall sodium content of the dish.
- Honey — If you prefer a vegan version, you can substitute honey with maple syrup or agave nectar.
Tips & Tricks
- For a smoky flavor, you can add a dash of liquid smoke to the marinade.
- If you don't have fresh ginger, you can use ground ginger as a substitute.
- To make the dish spicier, increase the amount of cayenne pepper or add some red pepper flakes.
- Serve the Bulgogi with a side of Russian pickles for a tangy contrast.
- Leftover Bulgogi can be used as a filling for sandwiches or wraps.
Serving advice
Serve the Russian-style Bulgogi hot, accompanied by a generous portion of fluffy Russian rice or mashed potatoes. Garnish with fresh parsley for a pop of color.
Presentation advice
Arrange the cooked beef and onions on a platter, drizzling any remaining marinade over the top. Sprinkle with chopped parsley for an attractive presentation. Serve the side dishes in separate bowls or plates to create an inviting spread.
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