Feel the warmth with Bos Creek wintertime Bulgolgi

Feel The Warmth With Bos Creek Wintertime Bulgolgi

When the weather gets colder, Mother Nature makes a little bit harder to enjoy the experience of grilling a nice grass-fed steak outside. But just because it’s cold, doesn’t mean you still can’t get a few friends together and enjoy some Bos Creek bulolgi, a traditional, Korean dish to make it feel like summer again.

Bulgolgi is traditionally thinly sliced ribeye that is grilled over a charcoal grill. Since it’s cold outside, it’s easier if you use a smoking hot cast-iron skillet on your stove-top. The results will be just as good.

Here’s the recipe we use at Bos Creek. It’s sure to be a crowd pleaser!

korean

1 pound bulgolgi from the Bos Life

1/4 cup gluten-free soy sauce

2 tablespoons dark sesame oil

1 tablespoon brown sugar

1 tablespoon mirin (hon-mirin, which is gluten-free)

1 teaspoon freshly ground black pepper

1 teaspoon grated peeled ginger

1 garlic clove, grated

1 kiwifruit, peeled and pureed

¼ cup thinly sliced button mushrooms

1/4 cup thinly sliced green onion, plus additional sliced onion for garnish

 

Whisk together soy sauce, oil, sugar, mirin, pepper, ginger, garlic, mushrooms, and kiwifruit in a medium bowl. Stir in 1/4 cup green onion.

Add beef to soy sauce mixture and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.

Preheat grill. Remove beef from marinade and discard marinade. Place beef in a grill pan or smoking hot cast iron skillet. Grill 1 minute on each side or until desired degree of doneness.

Serve bulgogi garnished with additional thinly sliced green onion.

Serves 4

Prep Time: 90 minutes

Cook Time: 2 minutes

 

This recipe is a great way to feel like it’s summertime vibe even if it’s snowing outside! Visit www.theboslife.com to get your hands on some grass-fed USDA Natural bulgolgi.

Many thanks to Allison Ashton for the basis of this recipe!

 

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