Bulgogi is Korean for “fire meat”, but this version has just the right amount of heat so the entire family can enjoy these thinly sliced, super tender pieces of caramelized steak. Serve with your favorite vegetable on the side to give a nice balance to the richness of the meat. Gochujang, a chili paste common in Korean cooking, adds savory-salty heat to the dish. It can be found in Asian markets, some larger supermarkets or online like on Amazon.
Ingredients1 pound antelope or venison steak, thinly sliced and cut across the grain
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp sesame oil
1 tbsp minced garlic
1/2 tsp ground ginger
2 tspgochujang (Korean chili paste) or you can substitute with 2 tsp sriracha
2 cups of cooked rice for serving
Kimchi, broccoli, or any other cooked vegetable for serving
2 green onions, chopped for garnish
Directions
- To make marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang in a bowl and mix well.
- Place thinly sliced meat in a one quart Ziploc bag, pour marinade over the top, seal bag and place in fridge for 1 hour.
- While your meat is marinating, prepare 1 cup of uncooked rice, which will yield 2 cups of cooked rice. (Cook time for long grain white rice is between 15 and 20 minutes.)
- Prepare the vegetables.
- In a large cast iron skillet or similar 12-inch skillet, over medium-high, heat half of the meat with marinade in a single layer and cook until well browned, about 3 minutes. Transfer to a large plate. Repeat with the remaining half of the meat.
- To serve, spoon 1/2 cup of rice on each serving plate, divide cooked meat and sauce among each dish, garnish with chopped green onions, and serve vegetables on the side.
About jeff benda
Jeff Benda is a husband and father, a hunter, angler and wild game cook from North Dakota. Follow him on Instagram at @wildgameandfish and at www.wildgameandfish.com