Sichuan-style Spicy Bulgogi

Ingredients

While the original Korean Bulgogi is known for its sweet and savory marinade, this Sichuan adaptation adds a fiery kick with the use of Sichuan peppercorns and chili peppers. The traditional Korean flavors are enhanced by the bold and numbing sensation that Sichuan cuisine is famous for, creating a unique and exciting fusion of flavors. 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
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons Sichuan peppercorns, crushed 2 tablespoons Sichuan peppercorns, crushed
• 2 tablespoons chili oil 2 tablespoons chili oil
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons rice wine 2 tablespoons rice wine
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons water 2 tablespoons water
• Sesame seeds, for garnish Sesame seeds, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, crushed Sichuan peppercorns, chili oil, brown sugar, rice wine, minced garlic, grated ginger, and sesame oil. Mix well to make the marinade.
2. 2.
   Add the sliced beef to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat a wok or large skillet over high heat. Add the marinated beef and stir-fry for 3-4 minutes until cooked through.
4. 4.
   Add the sliced red bell pepper and green onions to the wok and stir-fry for an additional 2 minutes.
5. 5.
   In a small bowl, mix cornstarch and water to make a slurry. Pour the slurry into the wok and stir-fry for another minute until the sauce thickens.
6. 6.
   Remove from heat and garnish with sesame seeds and fresh cilantro.
7. 7.
   Serve the Sichuan-style Spicy Bulgogi hot with steamed rice or noodles.

Treat your ingredients with care...

• Beef — For the best results, choose tender cuts of beef like sirloin or ribeye and slice them thinly against the grain to ensure tenderness.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to release their aromatic flavors.
• Chili oil — Adjust the amount of chili oil according to your spice tolerance. Add more for extra heat or reduce for a milder version.
• Rice wine — If you don't have rice wine, you can substitute it with dry sherry or mirin.
• Cornstarch — The cornstarch slurry helps thicken the sauce. Adjust the amount of slurry depending on your desired consistency.

Tips & Tricks

• For an extra kick, add dried Sichuan chili peppers to the marinade or garnish.
• If you prefer a milder version, remove the seeds from the chili peppers before adding them to the marinade.
• Serve the Sichuan-style Spicy Bulgogi with a side of pickled vegetables to balance the heat.
• Customize the dish by adding your favorite vegetables like mushrooms, zucchini, or carrots.
• Leftovers can be used to make delicious bulgogi sandwiches or wraps.

Serving advice

Serve the Sichuan-style Spicy Bulgogi hot with steamed rice or noodles. Garnish with sesame seeds and fresh cilantro for added flavor and visual appeal.

Presentation advice

Arrange the stir-fried beef and vegetables on a platter, garnish with sesame seeds and fresh cilantro. Serve with a side of steamed rice or noodles for a complete and visually appealing meal.