Korean Beef aka Bulgogi

Servings Per Recipe: 3-5
1.25 lb stew beef, thinly sliced against the grain at a 45 degree angle
1/3 cup soy sauce
1 Tbsp dark sugar (demerara or brown sugar)
2 Tbsp sesame seeds
2 tablespoons sesame oil
1 bunch green onions, thinly sliced whites, long chopped greens, divided
2 cloves garlic, minced
2 Tbsp mirin or port wine -- any sweet wine works, I used port
1/2 tsp ground ginger powder (dehydrate ginger and run it through the spice grinder)
8 oz shiitake mushrooms (remove stems and slice thin)
+ In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, the whites of the onions, garlic, and wine, ginger powder. (everything except the meat, mushrooms, and green parts of onion)
+ Add the meat, and stir to coat.
+ Cover and refrigerate for 12 to 24 hours or do it at room temp for at 30 minutes
+ Heat a large skillet or wok over medium-high heat.
+ Add the meat, mushrooms and green parts of onions to the skillet
+ Fry and stir the the mix for 5 to 10 minutes until the meat is cooked, and the mushrooms are soft,
+ Serve with salad or fried rice
+ Serve on a bed of rice

mise en place bulgogi


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