Bulgogi

Ingredients

This adaptation of Bulgogi incorporates some of the flavors and ingredients commonly found in Soul food, such as brown sugar, apple cider vinegar, and hot sauce. Additionally, we use thinly sliced sirloin instead of the traditional ribeye or brisket. We alse have the original recipe for Bulgogi, so you can check it out.

• 1 lb (450g) sirloin, thinly sliced 1 lb (450g) sirloin, thinly sliced
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) brown sugar 1/4 cup (60ml) brown sugar
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 2 tbsp (30ml) hot sauce 2 tbsp (30ml) hot sauce
• 1 tbsp (15ml) sesame oil 1 tbsp (15ml) sesame oil
• 1 tbsp (15ml) minced garlic 1 tbsp (15ml) minced garlic
• 1 tbsp (15ml) minced ginger 1 tbsp (15ml) minced ginger
• 1/4 tsp (1.25ml) black pepper 1/4 tsp (1.25ml) black pepper
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tbsp (15ml) vegetable oil 1 tbsp (15ml) vegetable oil

Nutrition

• Calories: 300 kcal / 1255 KJ
• Fat: 12g (4g saturated)
• Carbohydrates: 12g (10g sugars)
• Protein: 34g
• Fiber: 0g
• Salt: 2000mg

Preparation

1. 1.
   In a large bowl, whisk together soy sauce, brown sugar, apple cider vinegar, hot sauce, sesame oil, garlic, ginger, and black pepper.
2. 2.
   Add the thinly sliced sirloin to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook for 5-7 minutes, or until browned and cooked through.
4. 4.
   Garnish with sliced green onions and serve hot.

Treat your ingredients with care...

• Soy sauce — Use low-sodium soy sauce if you are watching your sodium intake.
• Sirloin — Make sure to slice the sirloin as thinly as possible to ensure it cooks evenly.
• Brown sugar — You can substitute honey or maple syrup for the brown sugar if desired.
• Hot sauce — Adjust the amount of hot sauce to your liking.

Tips & Tricks

• For a more authentic Korean flavor, use gochujang (Korean chili paste) instead of hot sauce.
• Serve with steamed rice and kimchi for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• If you don't have a skillet large enough to cook all the beef at once, cook it in batches to avoid overcrowding the pan.
• For a spicier dish, add more hot sauce or red pepper flakes.

Serving advice

Serve hot with steamed rice and your favorite side dishes.

Presentation advice

Garnish with sliced green onions and sesame seeds for a pop of color and texture.