Bulgogi is a delicious Korean dish made with marinated and grilled beef.
Ingredients:
1.5 pounds of thinly sliced beef (ribeye or sirloin) or ground beef
1/2 cup soy sauce
1/4 cup oyster sauce
2 tablespoon brown sugar
2 tablespoon honey
3 tablespoons mirin (rice wine)
2 tablespoons sesame oil
4 cloves garlic, minced
1 small onion, grated
1 teaspoon grated ginger
1 finely chopped
1 korean pear, grated
1/2 teaspoon black pepper
2 green scallions minced
Toasted sesame seeds (for garnish)
Cooked sweet potato noodles (optional)
For Lumpia Dipping Sauce:
1/4 cup soy sauce
1/4 cup vinegar
1 teaspoon sugar
1 clove garlic, minced
1/2 teaspoon black pepper
1 tablespoon cornstarch (dissolved in 2 tablespoons water) - optional, for thickening
1/2 teaspoon red pepper flakes (optional)
Instructions:
Prepare the Marinade:
In a bowl, mix together soy sauce, oyster sauce, brown sugar, honey, mirin, sesame oil, minced garlic, grated onion, grated ginger, grated pear, minced scallions, carrots and black pepper. Stir well until the sugar is dissolved.
Marinate the Beef:
Place the thinly sliced beef or ground beef in a shallow dish or a resealable plastic bag.
Pour the marinade over the beef, ensuring each piece is well coated.
Marinate the beef in the refrigerator for at least 1 hour, or ideally, overnight for maximum flavor.
Wrap the Lumpia:
Place a lumpia wrapper on a flat surface with one corner pointing towards you.
Spoon a portion of the filling (bulgogi mixture) onto the lower third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling.
Seal the edge with water or beaten egg.
Heat Cooking Oil:
Heat cooking oil in a deep pan or a deep fryer to around 350°F (175°C).
Fry the Lumpiang Bulgogi:
Carefully place the wrapped lumpia in the hot oil, seam side down.
Fry until golden brown and crispy, turning occasionally to ensure even cooking.
Remove from the oil and drain on paper towels.
Prepare Dipping Sauce:
In a small bowl, mix together soy sauce, vinegar, sugar, minced garlic, black pepper, and red pepper flakes (if using).
Simmer:
Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
Optional Thickening:
If you prefer a thicker sauce, you can add the cornstarch mixture to the sauce. Mix well and continue to simmer until the sauce thickens. This step is optional, and you can adjust the thickness to your liking.
Adjust Flavor:
Taste the sauce and adjust the sweetness or acidity by adding more sugar or vinegar if needed.
Serve:
Serve Lumpiang Bulgogi hot with the dipping sauce on the side.
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