1.5 lbs of frozen thinly sliced beef brisket
4 tbs sugar
2 small apples
1 red Anjou pear
1 green Anjou pear
1 small onion
1/3 cup soy sauce
2 tbs rice cooking wine
1.5 tsp of beef dashida - beef bullion
1 tsp black pepper
3 tbs minced garlic
2/3 green onions roughly chopped
3 tbs sesame oil
Option for spicy bulgogi: 3 tbs Huy Fong Sriracha Hot Chili Sauce
Sprinkle sugar on top of the beef brisket generously. Set aside.
Cut apple, pears, and onions into smaller chunks.
Blend in a food processor or blender until smooth.
Using a cheesecloth and a strainer, squeeze the liquid from the puree.
This should yield about 1-1.5 cups of liquid from the fruits and onion.
In a large bowl add in the liquid from the puree, soy sauce, minced garlic,
rice cooking wine, black pepper, and dashida. (To make a spicy version add in Huy Fong Sriracha Hot Chili Sauce). Mix well and add the brisket.
Cover and leave in it the fridge for at least an hour.
After an hour, add in green onions and 3 tbs sesame oil.
Heat a skillet to high heat. Spread the brisket pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the heat, 5-7 minutes.
I like to eat bulgogi in a lettuce wrap with some rice and Sriracha or gochujang. Enjoy!