HAVE YOU EATEN? | RECIPE CURATED BY SUZIE JUUL

BEEF BULGOGI

Serves 2-4 | Cook time: 20-30 mins.

Growing up in Bloomington, Minnesota, there weren’t many options for Korean food. But my parents would always find a Korean restaurant to take me to on my Adoption Day. I would always order beef bulgogi, so I have very sentimental connections to this amazing dish. After my parents gifted me with a Korean cook book, I was so excited and determined to cook food that’s connected to my heritage. Of course, I had to make the dish that holds so much meaning to me. This is the recipe I used the first time I made bulgogi, and the one I find to be the best. Using thin slices of beef work so well in creating a dish that cooks fast, is tender, and tastes delicious. The two different marinates may seem like a lot of work, but they both definitely play a role in amplifying the flavors and features of the beef. I hope you enjoy this recipe as much as I do. Happy Cooking!

— SUZIE JUUL

Suzie is an actor and teaching artist based in the Twin Cities. Audiences experienced her talented vocals onstage for Theater Mu’s productions of A Little Night Music and Into the Woods, and most recently during our August cabaret—From Mu, With Love.

INGREDIENTS

7 oz thinly sliced beef

1 Asian pear

1 1/2 tsp Mirin (cooking rice wine)

4 1/2 tsp light soy sauce

1 Tbsp sugar

1 Tbsp chopped scallions

1 1/2 tsp chopped garlic

1 1/2 tsp sesame oil

Freshly ground black pepper

1 medium yellow onion

1 green bell pepper (optional)

1 small carrot

Cooked rice

Kimchi (optional)

INSTRUCTIONS

Peel the pear and grate or blend until you have 1 tablespoon of juice.

In a bowl, mix together the pear juice, Mirin, and beef. Marinate in the refrigerator for 30 minutes.

While the beef marinates; combine soy sauce, sugar, garlic, sesame oil, and black pepper in a bowl.

After 30 minutes, add soy sauce mixture to the beef. Marinate for another 2-3 hours.

Cut onion, carrot, and pepper into bite sized pieces, set aside.

After 2-3 hours, cook the beef in a pan set at medium high heat. Leaving the marinate behind, cook in batches to allow the beef to brown. (Adding it all at once will just steam the meat)

Add veggies and all the meat into the pan. Let everything cook together and serve hot with rice and kimchi!