Thinly sliced pieces of sirloin steak, marinated, then cooked until juicy and just a little bit charred. Yep, this went down well with the whole family. Whilst I think it would work great with stir fried veg or rice, I decided to serve mine with quinoa and a colourful salad. My kids love it when I add fruit to salad (apples and black grapes are always a winner, but this time I went with pomegranate and mango), and it really does make the old cucumber/leaves combination much more interesting.
A lot of bulgogi recipes i’ve seen call for grated Asian pear or pear juice to be included in the marinade. The pear acts as a tenderizer and adds a little sweetness. I can’t get hold of them in the UK, so I use a grated Jazz apple, which has a sweet pear-drop flavour. If you’ve never tried Jazz apples before, give them a go (my absolute favourite apple!). It’s a good idea to freeze the steak for 20-30 minutes to firm it up before slicing. This will help you to cut the slices really thinly and means the marinade really soaks into every bit of the meat. Let’s get close in on that juicy meat:
In other news, my kitchen is soooo close to being finished! Chris has finished building a big set of shelves for me to store all my photo props (or blog tat as he calls it). I’ve spent about 2 hours this evening filling the shelves up with the biggest smile on my face! He’s also built us a big double desk in the new office using lots of steel and wood from pallets. That took a whole lot of banging, sawing, awful screeching noises as he was cutting the steel (from the saw, not him!), and Chris wandering round in his welding mask looking particularly manly 🙂 Once he’s finished fitting the shelves we can get all the office stuff in there. Then there’s the extractor to put up and the remaining skirting boards that need sanding and painting (my job.). Then I think we’re done! We’ll get shooting the kitchen reveal, and hopefully start making lots of recipe videos. So exciting!!
The Korean Beef Bulgogi Bowl Recipe:
If you like this then why not try my Vietnamese Steak Salad. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
