Chef Eunjo Park's Wagyu Beef Bulgogi
Chef Eunjo "Jo" Park, Momofuku alum and former executive chef, shared her Wagyu Beef Bulgogi recipe with us. Using this sweet soy marinade as the base creates a simple, cozy dish ideal served over hot steamed white rice.
Ingedients:
- 1lb Wagyu beef brisket thinly sliced
- 5 Tbsp soy sauce
- 3 Tbsp mirin
- 1 Tbsp sugar
- 1 Tbsp rice syrup
- 1 Tbsp garlic, chopped
- 1 Tbsp toasted sesame oil
- black pepper and sesame seeds to taste
- 1 tsp of neutral oil
- one white onion sliced
- green onion tops for garnish
- 2 cups enoki mushrooms, stems trimmed
- chili peppers to taste, sliced
- white rice
Preparation:
Up to 1 day before cooking, combine the soy sauce, mirin, sugar, rice syrup, garlic, sesame oil, black pepper, and sesame seeds in a bowl. Stir to combine and add the thinly sliced Wagyu brisket. Stir to coat the meat with the sauce and allow to marinate for at least 30 minutes and up to 24 hours.
In a saute pan or cast iron skillet on medium high heat, saute the onions in a neutral oil for about 3 minutes. Once the onions have softened, add the marinated beef and chili peppers. Cook for 10 minutes, moving the meat around in the pan to cook evenly.
Once the meat is just cooked, add the mushrooms and green onion tops and saute for another 3 to soften. Serve over warm white rice.
Up to 1 day before cooking, combine the soy sauce, mirin, sugar, rice syrup, garlic, sesame oil, black pepper, and sesame seeds in a bowl. Stir to combine and add the thinly sliced Wagyu brisket. Stir to coat the meat with the sauce and allow to marinate for at least 30 minutes and up to 24 hours.
In a saute pan or cast iron skillet on medium high heat, saute the onions in a neutral oil for about 3 minutes. Once the onions have softened, add the marinated beef and chili peppers. Cook for 10 minutes, moving the meat around in the pan to cook evenly.
Once the meat is just cooked, add the mushrooms and green onion tops and saute for another 3 to soften. Serve over warm white rice.