Korean Wagyu Beef Bulgogi with Jasmine Rice
Prep Time: 45 Minutes (Plus 24 Hours to Marinate)
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu bottom round steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD WAGYU BOTTOM ROUND STEAK
Pull the Fullblood Wagyu bottom round steak from the refrigerator. With a very sharp knife, cut the steak against the grain into 1/4-inch-thick slices.
In a medium bowl, whisk together the grated Asian pear, soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and gochujang. This is your soy sauce mixture.
In a large Ziploc bag, combine the soy sauce mixture and the steak. Marinate overnight in the refrigerator, while turning the bag every few hours.
Heat 1 tablespoon of grapeseed oil over medium-high heat in a cast iron pan.
Working in batches, add the steak slices to the pan in a single layer. Cook for about 2 minutes per side (flipping once to cook the other side). Cook until charred and cooked through.
Carefully rinse out the pan, and repeat the process with the remaining grapeseed oil and steak slices.
PREPARING THE RICE
Heat the water on medium-high heat in a medium size sauce pot. Heat until boiling.
Add the Jasmine rice and kosher salt to the pot. Stir until combined.
Cover the pot, and reduce the heat to medium-low.
Cook for 20 minutes or until all of the water has evaporated and the rice is fully cooked.
Place the Korean Wagyu beef bulgogi on top of the Jasmine rice.
Garnish with green onions and sesame seeds (if desired).
Serve warm, and enjoy!
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