Shred Beef Korean Style ( Bulgogi)

I am not a Korean, but I love Korean food.  It's simple but great vivid personality, so real, that's the way life suppose to be. Bulgogi is one of dish that my family must order when we go to Korean place.  You get this tender thin shred beef sauté with crunch onion, colorful carrot, scallion and woodsy sundry mushroom.  Savor and nature sweetness from the pear sauce.  Sesame seeds and sesame oil are really high light to this dish.  Enjoy with a bowl of rice or noodle.  Lift is good enough.

 

Preparation 10-15minutes.
Cooking time:  10 minutes.
Serve: 4 people.

 

Ingredient:

1.  1/2 pound shared beef.  ( you can find it on any Asian supermarket at refrigerate or frozen section.  Tradrer Joe carry it too! ) * This cut of meat ususaly is from ribeye steak, also is the same cut, when we do the Cheess Philiy Steak.

2.  5 sundry mushrooms (fresh shtaki mushroon works too).  Soak in the warm water, cut into thin slice, save the water for add in the sauce later.

3.  1 medium onion thin sliced.

4.  1/3 cup carrot thin sliced.

5.   3 scallion cut it to the same length as above,  separate the white parts for sauté and green parts for colors.

6.  2 tablespoon of garlic minced.  


Flavor:

1.  1/4 cup say sauce.

2.  1/4 cup sake or dry white wine.

3.  1/2 cup  finely ground pear or apple sauce.

4.  1 teaspoon rice or white vinegar.
 
5.  1 teaspoon sesame oil.

6.  1 tablespoon toasted sesame seed.

7.  1 tablespoon sugar.

8.  Salt and red pepper for taste!

Hight heat, hot pan, goes in the cold oil,  garlic, white parts of scallion and onion at the same time.  Sauté when the fragrance come out then add in the beef and carrot, stir around.  When beef color change, add in soy sauce, musroon water, wine, pear or apple sauce, mix again.  Bring it to broil for 2-3 minutes, adjust the salt level and red pepper for the taste.  Kill the heat, Add in the vinegar and sesame oil, and the green parts of scallion, mix well.  Place on a plate, sprinkle toasted sesame seed.

* Tranditionaly, Korean marinated the meat at first, then grill on top of iron pan.  Therefore, you can use same marine sauce for any kind of steak, such as flank or skirt steak are good too.