Turkish Bulgogi

Ingredients

The Turkish version of Bulgogi uses different spices and herbs than the original Korean recipe. The Turkish version also uses a different cut of beef, which is more commonly found in Turkish cuisine. We alse have the original recipe for Bulgogi, so you can check it out.

• 500g (1.1 lbs) beef sirloin, thinly sliced 500g (1.1 lbs) beef sirloin, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tbsp olive oil 2 tbsp olive oil
• 2 tbsp tomato paste 2 tbsp tomato paste
• 2 tbsp pomegranate molasses 2 tbsp pomegranate molasses
• 2 tbsp soy sauce 2 tbsp soy sauce
• 1 tbsp red pepper flakes 1 tbsp red pepper flakes
• 1 tsp cumin 1 tsp cumin
• 1 tsp paprika 1 tsp paprika
• 1 tsp dried oregano 1 tsp dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 300 kcal / 1255 KJ
• Fat: 15g (5g saturated)
• Carbohydrates: 10g (5g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mix together the olive oil, tomato paste, pomegranate molasses, soy sauce, red pepper flakes, cumin, paprika, oregano, salt, and pepper.
2. 2.
   Add the beef, onion, and garlic to the bowl and mix well to coat the beef.
3. 3.
   Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight.
4. 4.
   Heat a large skillet over medium-high heat. Add the marinated beef and cook for 5-7 minutes, or until the beef is cooked through.
5. 5.
   Serve hot with rice or bread.

Treat your ingredients with care...

• Pomegranate molasses — If you can't find pomegranate molasses, you can substitute it with equal parts of honey and lemon juice.

Tips & Tricks

• For a spicier dish, add more red pepper flakes.
• You can also use chicken or lamb instead of beef.
• Serve with a side of yogurt or tzatziki to balance out the spices.

Serving advice

Serve hot with rice or bread.

Presentation advice

Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.