Changes are coming! In collaboration with my Husband as the Creative Art Director/Editor/Sponsor/Food Eater - things are looking different! In a good way, I hope! As for me - I act as the CEO of this blog as well as the Food Stylist/Chef/Recipe Maker/Dishwasher/Grocery Run Girl. For our first collaboration - Beef Bulgogi just for fun! I also wanted to try velveting meat for the first time. I don't know why it took me so long to do this. It could have saved us the jaw exercises from chewing tough meat all these years.

For Bulgogi Marinade:

4ea Garlic Cloves

2T Ginger, sliced

1/2ea Pear, large diced

2ea Scallions, chopped

3T Brown Sugar

3T Soy Sauce

1T Sesame Oil

1T Gochujang

1t Black Pepper

3T Water

Blend until combined.

For Beef Velveting:

2# Beef Sirloin Tip Steak, thinly sliced

2t Baking Soda

2t Water

Cut the beef into thin slices against the grain. If the beef is too soft to slice, place the beef in the freezer for 15 to 30 minutes until it firms up and it's easier to slice. Mix the baking soda and water. Massage the baking soda mixture with the beef making sure every slice is coated evenly. Let it marinate for 5 minutes. Rinse the beef with cold water until the baking soda mixture is thoroughly washed off. Drain and pat dry with a paper towel.

Canola Oil

Scallions, sliced

Toasted Sesame Seeds

After velveting the beef, add the bulgogi marinade with the beef and let it marinate for 15 minutes. Using a cast iron pan, set the heat on medium to high. Add a little bit of canola oil and cook the beef in small batches to avoid overcrowding so the beef browns nicely. Wipe the pan in between browning the meat batches and lower/adjust the heat to avoid burning the marinade. Once cooked, garnish with scallions and toasted sesame seeds.

Here are some items I recommend to use alongside this recipe!

Disclosure: When you purchase something through these links - As an Amazon Associate I earn from qualifying purchases. #CommissionsEarned

Ninja Fit Compact Personal Blender

Lodge CRS12 Carbon Steel Skillet

Shun Classic 7” Hollow-Ground Santoku All-Purpose Kitchen Knife