Hubby came back the other day with this gem, the one we had been searching for high and low but couldn't find. Finally, he found it at one of our favourite supermarkets. It was striploin slices from buffalo, shabu-shabu style. We usually opted for buffalo because it is more affordable for us.
Let's cook buffalo bulgogi!
Since I am not a pro of bulgogi recipe and I was always on the hectic side of the zone, so I made it a simpler version, and of course not the super authentic Korean style, which usually uses blended pear, and everything is grated, and uses better cut of meat which is rib-eye beef. Mine was just as what I typed below.
Ingredients:
- 1kg of shabu-shabu buffalo
- 1 big onion
- 6 to 7 cloves of garlic
- about one thumb-sized of ginger
- 3/4 cup of soy sauce
- 1/2 cup mirin
- 2 teaspoon coconut sugar
- some spring onion
- a dash of black pepper and white pepper
- 1 tablespoon onion powder
- a drizzle of sesame oil
- some water
Okay, the more authentic way is to blend all the above into pulp/paste, and also not using sugar, instead of Korean pear. Mine is the cheat version.🤪
The striploin slices shabu-shabu cut looks like this.
After cleaning the striploin slices (some said don't need to clean but I'm used to it, clean it shall be), place the meat into a mixing bowl.
Instead of using fresh ginger and fresh spring onion, I remember I had spring onion & ginger oil in the fridge which I made a few days ago. So I used this instead.
Chopped the onion and garlic and added into the meat.
Next, I added in the mirin, soy sauce, organic coconut sugar, pepper powder and onion powder.
After that, just a little patience to mix all the ingredients with the meat slices, ensuring the meat slices are covered with the ingredients, for proper marinating.
I left this to marinade for one hour.
One hour later: Time to cook!
In a hot pan, just add a little oil since the marinated meat has some oil too. Fry an amount, not overcrowding the pan ya. And cook until the meat is cooked. It will look like this. I scooped out a small portion for my youngest son and the rest in the pan I added more black pepper.
Buffalo Bulgogi! Oh so yummy!
I somehow dislike the only-brown colour, so I last minute julienned some carrots, have them steamed till soften and put on top of the bulgogi dish.
My husband and I ate just the meat as we are cutting down carbs to once per day. The eldest one ate the buffalo bulgogi with rice and added kimchi for him. He said super thumbs-ups!!! My youngest son is still down with fever and cough, and he said he didn't feel like eating rice and beef, he only had appetite for white bread and a cup of milk.
