Steps to Make Favorite Korean Wagyu Beef Bulgogi with Jasmine Rice

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, korean wagyu beef bulgogi with jasmine rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Korean Wagyu Beef Bulgogi with Jasmine Rice is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Korean Wagyu Beef Bulgogi with Jasmine Rice is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak
2. Take 3 TBSP Grapeseed Oil (divided)
3. Make ready 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. Prepare 1/2 CUP Soy Sauce
8. Get 3 TBSP Light Brown Sugar
9. Get 3 TBSP Sesame Oil
10. Take 4 Garlic Cloves (minced)
11. Take 1 TBSP Fresh Ginger (minced)
12. Take 1 TBSP Gochujang (Korean red pepper paste)
13. Make ready Jasmine Rice
14. Make ready 2 CUP Jasmine Rice
15. Take 4 CUP Hot Water
16. Make ready 2 TSP Kosher Salt

Steps 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!

So that’s going to wrap this up with this exceptional food korean wagyu beef bulgogi with jasmine rice recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!