Recipe of Perfect Korean Wagyu Beef Bulgogi with Jasmine Rice
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Homemade Korean Wagyu Beef Bulgogi with Jasmine Rice. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Korean Wagyu Beef Bulgogi with Jasmine Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Wagyu Beef Bulgogi with Jasmine Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean Wagyu Beef Bulgogi with Jasmine Rice is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Korean Wagyu Beef Bulgogi with Jasmine Rice estimated approx 45 minutes.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Korean Wagyu Beef Bulgogi with Jasmine Rice using 16 ingredients and 4 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Korean Wagyu Beef Bulgogi with Jasmine Rice:
- 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak
- 3 TBSP Grapeseed Oil (divided)
- 1 BUNCH Green Onions (thinly sliced) (to garnish)
- 1 TSP Toasted Sesame Seeds (to garnish)
- Marinade
- 1 Small Asian Pear (grated on the large holes of a box grater)
- 1/2 CUP Soy Sauce
- 3 TBSP Light Brown Sugar
- 3 TBSP Sesame Oil
- 4 Garlic Cloves (minced)
- 1 TBSP Fresh Ginger (minced)
- 1 TBSP Gochujang (Korean red pepper paste)
- Jasmine Rice
- 2 CUP Jasmine Rice
- 4 CUP Hot Water
- 2 TSP Kosher Salt
Instructions to make Korean Wagyu Beef Bulgogi with Jasmine Rice
- PREPARING THE FULLBLOOD WAGYU BOTTOM ROUND STEAKPull 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 gin-ger, 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 - FINAL STEPS
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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