Bulgogi is a Korean dish that usually consists of grilled marinated beef. My husband has always loved this dish, and I thought why not try to make a version of it for him. He smelled me cooking it and knew what I was making. I will take that as a good sign! It was very tasty, and using the mock rice below made it a great low carb meal!
Bulgogi is made from thin slices of sirloin or other prime cuts of beef.Before cooking, the meat is marinated to enhance its flavor and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, ginger, and onions.
Bulgogi is traditionally grilled, but pan-cooking has become popular as well. I cooked mine with the broiler, as it has been too cold to use the grill. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with other side dishes such as fried rice.
For the Bulgogi
1/2 teaspoon ground black pepper
5 tablespoons soy sauce
1 pound flank steak, thinly sliced
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
Lettuce leaf for serving.
Either buy pre-sliced beef, or semi freeze the beef to make slicing it thin easier.
Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
You can also broil the meat in the oven, just keep an eye on it so you don’t overcook them.
For the cauliflower fried rice you will need;
1 head of cauliflower (using a food processor pulse it until it resembles rice)
Vegetables of your choosing, broccoli, snow peas, corn, peas..
3 eggs whisked together
½ stick of butter
¼ cup soy sauce
1 onion chopped
Sesame oil (2 teaspoons)
Cook the onion in the sesame oil, add the “rice” and soy sauce
The cauliflower is going to cook pretty rapidly, we want to keep it a bit firm so it resembles rice and not mush.
Cook for about ten minutes over moderate heat stirring. Add the vegetables and continue to cook. Once the veggies are soft add the butter and eggs stir until cooked through, serve on the side.