Texan Infused Bulgogi

Texan Infused Bulgogi Recipe

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Tammy Brownlow

By
@DoughmesticGoddess

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2 generously with a bowl of cooked jasmine rice
Prep:
10 Min
Cook:
10 Min
Method:
Stir-Fry

Ingredients

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  • 1/2 lb
    rib-eye steak or strip loin, partially frozen and thinly sliced
  • 1/4 c
    soy sauce
  • 1/3 c
    sugar
  • 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

How to Make Texan Infused Bulgogi

Step-by-Step

  1. For marinade combine soy sauce, sugar, wine, oil, garlic, jalapeno, and cumin in a ziplock bag. Add beef and marinade in refrigerator over night.
  2. 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.
  3. Serve with rice or noodles. Top with cilantro. Enjoy!

Printable Recipe Card

About Texan Infused Bulgogi

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




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