After craving some chicken wings and Korean BBQ all day, I decided to satisfy my cravings with some homemade Bulgogi. Usually I would have just driven myself to all you can eat Korean BBQ and pig out with my friends, but as a college student, some things are different. So, instead, me and Mai took the shuttle to the other side of campus to buy some sauce to use as marinade for the beef. This recipe cuts out all the work of making the marinade, but I will attempt that in the near future when I have more time. Pay attention, Bulgogi lovers-you’re in for a real, easy treat!
- 1/2 pound thinly sliced beef (rib eye or sirloin)
- 1 cup Kikkoman Teriyaki Takumi Garlic and Green Onion Sauce
- 1/2 onion
- 1/2 bell pepper
- 5-6 white mushrooms (Shiitake works better for this recipe)
- Thinly sliced carrot
- Ginger, minced
- 2 cloves garlic, minced
Chop onions, bell peppers, mushrooms and carrots into thin slices.
Mix vegetables with minced garlic and ginger.
Combine with meat.
Add sauce and mix thoroughly until meat and vegetables are covered.
Cover and refrigerate, let marinate for at least 30 minutes (1 hour or overnight for best results).
Cook meat and vegetables over medium high heat until done.
Serve with rice.
This sauce is our secret weapon. No need to make the marinade from scratch for this recipe! And I assure you, this sauce does not disappoint.
Make sure all the meat and vegetables are well marinated!
Eat up, my friends.
Our bulgogi was a success. Not only did we keep our wallets happy, we also added more vegetables to make it healthier and we were really satisfied with the overall taste. The fact that the sauce had everything we needed too was perfect-the sauce has green onion, garlic, soy sauce, mirin (perfect since we’re not allowed to have wine in our dorms, even if it’s just for cooking), sesame oil, and ginger puree for a mouth-watering marinade. YUM!
Bon appétit! ♥