Korean Wagyu Beef Bulgogi with Jasmine Rice

96

Enjoy Korean cuisine with this Korean Wagyu Beef Bulgogi with Jasmine Rice recipe. Using Fullblood Wagyu Bottom Round Steak, the beef is marinated with Asian pear, Gochujang, soy sauce, brown sugar, garlic, and sesame oil. Cook the beef on a cast-iron skillet and serve over Jasmine rice!

5
1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak
3 tbsp. Grapeseed Oil ( divided )
1 BUNCH Green Onions ( thinly sliced, to garnish )
1 tsp. Toasted Sesame Seeds ( to garnish )
Marinade :
1 Small Asian Pear ( grated on the large holes of the grater box )
1/2 cup Soy Sauce
3 tbsp. Light Brown Sugar
3 tbsp. Sesame Oil
4 Garlic Cloves ( minced )
1 tbsp. Fresh Ginger ( minced )
1 tbsp. Gochujang ( Korean red pepper paste )
Jasmine Rice :
2 cups Jasmine Rice
4 cups Hot Water
2 tsp. Kosher Salt

FIRST STEP

Pull the Fullblood Wagyu bottom round steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...


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Nutritions

Calories
544

Sodium
2693mg
112% DV

Fat
15g
24% DV

Protein
12g
24% DV

Carbs
86g
29% DV

Fiber
4g
19% DV
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