Taiwanese-style Bulgogi

Ingredients

While the original Korean Bulgogi is marinated in a sweet and savory sauce, the Taiwanese-style Bulgogi incorporates a spicier twist. The marinade is enhanced with Taiwanese chili bean paste, giving the dish a delightful kick. Additionally, the cooking technique is adapted to a quick stir-fry instead of grilling, allowing the flavors to meld together in a shorter amount of time. 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
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Taiwanese chili bean paste 2 tablespoons Taiwanese chili bean paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons rice wine 2 tablespoons rice wine
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Sesame seeds, for garnish Sesame seeds, 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 the soy sauce, chili bean paste, brown sugar, rice wine, sesame oil, garlic, and ginger. Mix well to make the marinade.
2. 2.
   Add the beef slices to the marinade and toss to coat. Let it marinate for at least 30 minutes, or overnight for more flavor.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat.
4. 4.
   Add the onion, carrot, and bell pepper to the wok and stir-fry for 2-3 minutes until slightly softened.
5. 5.
   Push the vegetables to one side of the wok and add the marinated beef. Stir-fry for 3-4 minutes until the beef is cooked through.
6. 6.
   Sprinkle the chopped green onions and sesame seeds over the stir-fry and give it a final toss.
7. 7.
   Remove from heat and serve hot.

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.
• Taiwanese chili bean paste — Look for Taiwanese chili bean paste, also known as doubanjiang, in Asian grocery stores. It adds a unique and spicy flavor to the dish.
• Rice wine — Taiwanese rice wine, such as Mijiu or Shaoxing wine, works best in this recipe. If unavailable, you can substitute with dry sherry or Japanese sake.
• Sesame oil — Use toasted sesame oil for a rich and nutty flavor. It adds depth to the marinade and stir-fry.

Tips & Tricks

• For a milder version, reduce the amount of chili bean paste or use a mild chili bean paste.
• If you prefer a sweeter flavor, add a teaspoon of honey or maple syrup to the marinade.
• Serve the Taiwanese-style Bulgogi with steamed rice or wrapped in lettuce leaves for a refreshing twist.
• Customize the stir-fry by adding other vegetables like mushrooms or baby corn.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Taiwanese-style Bulgogi hot as a main dish accompanied by steamed rice or noodles. Garnish with additional chopped green onions and sesame seeds for added freshness and texture.

Presentation advice

Arrange the stir-fried beef and vegetables on a platter, allowing the vibrant colors to shine through. Sprinkle sesame seeds over the top for an attractive finishing touch. Serve with a side of steamed rice and garnish with fresh herbs for an appealing presentation.