Easiest Way to Make Eric Ripert Korean Wagyu Beef Bulgogi with Jasmine Rice

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, korean wagyu beef bulgogi with jasmine rice. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Korean Wagyu Beef Bulgogi with Jasmine Rice is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Korean Wagyu Beef Bulgogi with Jasmine Rice is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have korean wagyu beef bulgogi with jasmine rice using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Korean Wagyu Beef Bulgogi with Jasmine Rice:

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

Instructions to make Korean Wagyu Beef Bulgogi with Jasmine Rice:

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!

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