🍽️Korean Bulgogi Beef (1 serving)

Beef Version Ingredients:

• 6-8 oz sirloin cap, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp pear juice or apple juice (or 1/4 Asian pear, grated)
• 1 green onion, chopped
• 1 tsp sesame seeds
• Black pepper to taste
• 1 cup cooked white or jasmine rice
• Optional: kimchi, sautéed vegetables (mushrooms, onions, carrots)

Vegetarian Version Ingredients:

• 8 oz extra-firm tofu, pressed and sliced into strips
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp pear juice or apple juice (or 1/4 Asian pear, grated)
• 1 green onion, chopped
• 1 tsp sesame seeds
• Black pepper to taste
• 1 cup cooked white or jasmine rice
• Optional: kimchi, sautéed vegetables (mushrooms, onions, carrots)

Beef Instructions:

1. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and pear juice. Mix until sugar dissolves.
2. Add thinly sliced beef to the marinade, ensuring all pieces are coated. Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
3. Heat a large skillet or wok over high heat. Add a small amount of oil if needed.
4. Remove beef from marinade (reserve marinade) and cook in batches to avoid overcrowding, about 2-3 minutes per side until caramelized and cooked through.
5. Pour reserved marinade into the pan and let it bubble and reduce slightly, about 1 minute.
6. Remove from heat and garnish with chopped green onions and sesame seeds.
7. Serve over rice with kimchi and vegetables on the side.

Vegetarian Instructions:

1. Press tofu for at least 15 minutes to remove excess moisture. Slice into thin strips or bite-sized pieces.
2. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and pear juice. Mix until sugar dissolves.
3. Add tofu to the marinade, gently coating all pieces. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
4. Heat a large skillet or wok over medium-high heat with a bit of oil.
5. Remove tofu from marinade (reserve marinade) and cook until golden and crispy on both sides, about 3-4 minutes per side.
6. Pour reserved marinade into the pan and let it bubble and reduce slightly, about 1 minute, coating the tofu.
7. Remove from heat and garnish with chopped green onions and sesame seeds.
8. Serve over rice with kimchi and vegetables on the side.

Notes:

• For best results, freeze the sirloin cap for 30 minutes before slicing to make it easier to cut thin slices
• Asian pear adds authentic sweetness and helps tenderize the meat, but apple or pear juice works well too
• Can be served as lettuce wraps instead of over rice
• Add gochugaru (Korean red pepper flakes) for spice
• Pairs well with cucumber salad or pickled vegetables