Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, korean wagyu beef bulgogi with jasmine rice. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Korean Wagyu Beef Bulgogi with Jasmine Rice is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Korean Wagyu Beef Bulgogi with Jasmine Rice is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook korean wagyu beef bulgogi with jasmine rice using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Korean Wagyu Beef Bulgogi with Jasmine Rice:
- Make ready Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak
- Get Grapeseed Oil (divided)
- Prepare Green Onions (thinly sliced) (to garnish)
- Take Toasted Sesame Seeds (to garnish)
- Get Marinade
- Make ready Small Asian Pear (grated on the large holes of a box grater)
- Prepare Soy Sauce
- Make ready Light Brown Sugar
- Get Sesame Oil
- Take Garlic Cloves (minced)
- Take Fresh Ginger (minced)
- Make ready Gochujang (Korean red pepper paste)
- Make ready Jasmine Rice
- Get Jasmine Rice
- Prepare Hot Water
- Make ready Kosher Salt
Steps 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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