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!
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.
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!