Recipe: Tasty Korean Wagyu Beef Bulgogi with Jasmine Rice

Cook, Eat and Repeat.

Korean Wagyu Beef Bulgogi with Jasmine Rice.

Korean Wagyu Beef Bulgogi with Jasmine Rice To cook Korean Wagyu Beef Bulgogi with Jasmine Rice you need 16 ingredients and just 4 steps. Here is how you achieve that.

Ingredients

  1. You need of Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak.
  2. Prepare of Grapeseed Oil (divided).
  3. You need of Green Onions (thinly sliced) (to garnish).
  4. You need of Toasted Sesame Seeds (to garnish).
  5. Prepare of Marinade.
  6. It's of Small Asian Pear (grated on the large holes of a box grater).
  7. You need of Soy Sauce.
  8. You need of Light Brown Sugar.
  9. It's of Sesame Oil.
  10. Prepare of Garlic Cloves (minced).
  11. It's of Fresh Ginger (minced).
  12. You need of Gochujang (Korean red pepper paste).
  13. You need of Jasmine Rice.
  14. Prepare of Jasmine Rice.
  15. Prepare of Hot Water.
  16. Prepare of Kosher Salt.

Korean Wagyu Beef Bulgogi with Jasmine Rice directions

  1. 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..
  2. 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.
  3. 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.
  4. 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!.