Incredible Korean "Bison Style" Bulgogi
Korean bulgogi is a traditional Korean BBQ dish commonly made with beef. Incorporating bison gives the recipe deeper, richer red meat flavors and reduces the fat and cholesterol of the dish. Bison Bulgogi can be eaten over rice (which is traditional), or you can get creative and put it over pasta, or spaghetti squash, or put is on a hamburger bun with some BBQ sauce. This recipe is for the uniquely flavored BBQ bison. How you choose to use it is only limited by your imagination. Read on to see how to make the absolute best asian BBQ you've ever tasted. Ingredients Bison Steak You can use any kind of bison steak you choose for this recipe. Sirloin goes well, but strip steak or ribeye would be slightly more tender. This recipe is for 1 pound of BBQ bison, but you can increase it as you see fit. It stores well in the fridge and the flavors only get stronger as it sits. Chopped Onion This is green onion time. Use as many as you like. Save some of the green parts to sprinkle on top when you're done, but BBQ'd scallions go fantastic with the bison. Ground Ginger This is what gives Asian food its flavor. You'll want to use about 1/2 - 1 tsp for this recipe. Ginger is great in moderation. Don't get carried away. Add slowly until you reach a point where you're happy. Remember the flavors will intensify as you cook and hold in the fridge, so be judicious. Soy Sauce Use a good quality soy sauce. If you're worried about sodium, you could use low sodium soy sauce, if not don't worry about it. For one pound of meat use 2-3 Tbs. of soy sauce. Garlic Fresh garlic only for this one. You'll want about 5-6 cloves of garlic finely chopped. Oil Sesame oil is traditional, as is peanut oil. You'll want to use 1-2 Tbs. of oil. If you don't have those, any vegetable oil will do. If you're going to cook Asian food from time to time, it's worth getting a small bottle of sesame or peanut oil. It really does add a great deal to the authenticity of the flavors. Honey, Brown Sugar, or Fresh Pear puree What you're after here is a sweet component to the dish. Honey works very nicely as does the fruit. Brown sugar is possibility as well. You'll want to use about 1-2 Tbs. of honey or brown sugar, and one small pear if you use the fruit. Sesame Seeds Find fresh seeds as they tend to have a little more flavor. You can toast the seed to bring out even more flavor. You'll want to use about 3-5 Tbs. seeds. Instructions Place the soy sauce, honey (or pear), ginger, garlic, and oil in the food processor or blender and blend until smooth (about a minute.) Slice the meat across the grain into pieces about 1/8" thick. It's worth the time to make sure all the pieces are uniformly thick. Variances in thickness will cause uneven cooking. Place the sliced meat and whole green onions in a zip top baggie and pour the liquid mixture over the top. Close the baggie and shake until the meat and the onions are even coated. Before cooking you need a minimum of 1 hour of marinade time. Overnight is even better. When you're ready to cook, you can cook on the grill (which is always preferred) or on the stove. This is a situation where a charcoal grill will really make a huge difference. What you want to do is take the meat and onions from the bag and place them on a preheated grill. The grill should be hot when you start. You're going to want to stay right there while cooking, as you're only going to need about 30-45 seconds per side. You don't want to overcook the meat. If you're cooking on the stove, the procedure is basically the same. Take some more sesame oil and heat in a heavy skillet until it's just about to start smoking. Take the meat and onions from the bag and place them in the pan. You should only have to cook the meat about 30-45 seconds per side. The easiest way to cook in a heavy skillet is to toss the meat. Trying to turn over each little piece is an exercise in frustration. Just keep the meat moving and do not overcook. Top with sesame seeds and serve. As we said above, if you want to be traditional, serve this plain or over rice. If you're not worried about tradition, you can add peppers in the meat mixture and you can serve with or over whatever foods you can imagine. Let us know what you think of this traditional Korean dish. It's fun to try something new and you're going to love this one.