Texan Infused Bulgogi Recipe

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Texan Infused Bulgogi

Tammy Brownlow


Bulgogi - is traditionally Korean bbq. Us Texans LOVE our bbq! I added a kick with jalapeno pepper and a smoky dash of ground cumin. The cilantro is optional, but if you like it - I recommend giving it a try. If you don't have access to a Texas Red wine any medium dry red wine will work great for the marinade. Try it in a flour tortilla with a cilantro- ginger mayo - 1/4 cup mayo, 1 Tblsp sugar, 1 Tblsp cilantro, diced, 1 Tblsp pink pickled ginger diced - NICE!

pinch tips: How to Use a Meat Thermometer




2 generously with a bowl of cooked jasmine rice


10 Min


10 Min




1/2 lb
rib-eye steak or strip loin, partially frozen and thinly sliced
1/4 c
soy sauce
1/3 c
1/3 c
texas red wine
2 Tbsp
vegetable oil
8 clove
garlic, finely minced
2 Tbsp
finely minced pickled pink ginger
2 large
pickled jalepeno, diced
1 Tbsp
cilantro, fresh finely diced
1/8 tsp
ground cumin
stir fry veggies

Directions Step-By-Step

For marinade combine soy sauce, sugar, wine, oil, garlic, jalapeno, and cumin in a ziplock bag. Add beef and marinade in refrigerator over night.
Heat wok or saute pan. Add beef in small batches cook and remove. Continue until all beef is cooked. Add your favorite stir fry veggies - I like thinly sliced onion and bell pepper.
Serve with rice or noodles. Top with cilantro. Enjoy!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Healthy
Hashtags: #fusion, #tex-asian