Sous Vide Beef Bulgogi Bowls Recipe

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The concept of placing some carbs in a bowl with meat and a few sauce is fairly common and located in cuisines all over the world, however the Korean model — bulgogi with rice — is one in all my favorites.

Getting ready the steak sous vide additionally ensures tender and succulent bulgogi, it doesn’t matter what lower of meat you employ.

WHAT IS BULGOGI?

Bulgogi is a basic time period that actually means “hearth meat.” It’s Korean barbecue at its most simple and normally entails beef that’s thinly sliced, marinated, after which shortly sautéed or grilled over excessive warmth.

Bulgogi has a fancy taste because of the marinade and sauce. Relying on who’s making it and what goes into it, the completed dish can vary from barely candy to very spicy.

Korean Bulgogi Sous Vide marinade the steak

Korean Bulgogi Bowl seal the steak with the marinade

WHY MAKE BULGOGI SOUS VIDE?

Traditional bulgogi is made with thinly sliced steak cooked over excessive warmth, however I’ve discovered that I prefer to prepare dinner my steak sous vide earlier than searing it on the stovetop. This makes positive the meat is tremendous tender and has plenty of taste.

Cooking the meat sous vide additionally means that you can use barely cheaper cuts of steak (equivalent to flank) and remodel them into one thing that tastes extra luxurious! This makes an amazing distinction in not solely the way you prep it, however the way it tastes. The outcomes are out-of-this-kitchen scrumptious.

WHAT’S THE BEST CUT OF BEEF FOR BULGOGI?

Truthfully, there isn’t any laborious and quick rule in relation to what lower of beef it’s best to use for these bulgogi bowls. One thing like a ribeye steak is what I’d usually use if I’m slicing it very skinny and cooking it on the stovetop, however sous vide permits for different choices.

Once I prepare dinner sous vide, I like flank steak as a result of I can slice it a bit thicker and the outcomes are very tender. It has a beefy taste that balances effectively with the spicy sauce. As a substitute of tiny slivers such as you generally see, you get tender seasoned slices of steak.

However you could possibly additionally use a ribeye steak utilizing the sous vide technique, which might be a extra conventional strategy.

HOW TO COOK STEAK SOUS VIDE

The following determination is whether or not it’s best to prepare dinner the steak entire or slice it earlier than you prepare dinner it sous vide. Only for ease, I choose to prepare dinner the steak entire, after which slice and shortly sear the meat with the sauce earlier than serving.

As a result of the recipe requires including some soy sauce, ginger, garlic, sriracha, and brown sugar to the sous vide bag, the steak may be very flavorful. The steak cooks within the marinade and absorbs all of the flavors.

I prefer to prepare dinner the steak at 130°F. which is near uncommon, however this lets you sear the steak afterward with out overcooking it. You possibly can additionally prepare dinner it prematurely after which slice and sear the steak on one other day for an excellent faster meal!

Korean Beef Bulgogi Bowl slice and sear the steak

THE OTHER INGREDIENTS FOR BULGOGI BOWLS

Whereas the steak cooks, you possibly can put together the opposite elements for the bowl.

This could positively contain a giant bowl of rice and a few kimchi. I additionally like some contemporary herbs in my bowl and toasted sesame seeds. Some prefer to eat their bowls in separate elements, however I like to combine every part collectively.

The sauce I give on this recipe is a fundamental Korean bulgogi sauce—it’s a pleasant stability of candy and spicy. Addictive stuff!

FINISHING THE BULGOGI BOWLS

When your steak is finished, let it relaxation for a couple of minutes after which slice it as thinly as you want throughout the grain of the meat. This is essential, particularly when you use flank steak; when you don’t slice it in opposition to the grain, your slices shall be very powerful.

Add a drizzle of oil to a sizzling skillet and sear the meat in a short time. The steak is already cooked, so at this level, you’re simply including some sear. Once I do it, I don’t actually even flip the meat—it stays medium-rare on one aspect and will get somewhat sear on the opposite.

Add some sauce, shortly toss every part collectively, and transfer it proper into the bowls! Stir-fried or steamed veggies make an excellent addition to this meal when you’d like somewhat extra in your bowl.

Korean Bulgogi Sous Vide

MORE WEEKNIGHT SOUS VIDE RECIPES

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