Sweet Pumpkin Bulgogi: A Delightful Special Occasion Dish
A Delicious and Special Pumpkin Dish: Sweet Pumpkin Bulgogi
Experience the delightful harmony of sweet and tender pumpkin with savory beef bulgogi, a truly special dish that will bring happiness to your palate. Its universally loved flavor makes it perfect for enhancing any festive meal.
Main Ingredients- 500g Beef, thinly sliced for bulgogi
- 1/2 medium Pumpkin
- 1/4 Carrot
- 1 medium Onion
Marinade & Seasoning- 2.5 Tbsp Soy Sauce (or Fish Sauce)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesilcheong)
- 1/3 Tbsp Ginger Syrup (or a pinch of minced ginger)
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 pinch Salt (for vegetables)
- 2 drizzles Sesame Oil (for finishing)
- 2.5 Tbsp Soy Sauce (or Fish Sauce)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesilcheong)
- 1/3 Tbsp Ginger Syrup (or a pinch of minced ginger)
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- 1 pinch Salt (for vegetables)
- 2 drizzles Sesame Oil (for finishing)
Cooking Instructions
Step 1
First, let’s prepare the beef. Gently pat the beef slices with paper towels to remove any excess blood. In a bowl, combine the beef with all the marinade ingredients (soy sauce, minced garlic, plum extract, ginger syrup, and cooking wine). Mix well, ensuring each slice is coated and separated to prevent clumping. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the beef to become tender.
Step 2
Next, prepare the vegetables. Thinly julienne the carrot and thinly slice the onion. Following a tip from Chef Ryu Su-young, place the sliced vegetables on top of the marinated beef and sprinkle with a pinch of salt. This helps draw out moisture from the vegetables, resulting in a cleaner taste. Set aside for a moment.
Step 3
Now, let’s get the pumpkin ready. Since we’ll be using the skin, scrub it thoroughly with baking soda to remove any dirt or pesticides. This ensures the pumpkin is clean and safe to eat with its skin on.
Step 4
Place the pumpkin with the stem facing down in a microwave-safe dish and microwave for about 2 minutes. This will slightly soften the pumpkin, making it easier to cut. Carefully cut the pumpkin in half, scoop out the seeds and stringy bits with a spoon, and then cut the flesh into large, bite-sized pieces. Set aside.
Step 5
Heat a wide skillet over medium heat and add a generous amount of avocado oil. Add the marinated beef and begin to stir-fry. Once the beef is partially cooked, add the prepared carrots and onions to the pan. Continue to stir-fry until the beef and vegetables are well combined. Tip: You can also cook the beef first until almost done, then add the vegetables and cook for a little longer. This method helps retain the crispness of the vegetables.
Step 6
When the beef is about 70% cooked, add the cubed pumpkin to the skillet and stir-fry everything together. We’re using only half of the pumpkin here. While I considered using the whole pumpkin, using just half prevents the dish from becoming overly sweet and helps maintain a good balance of flavors. Gently stir-fry to avoid breaking up the pumpkin pieces.
Step 7
Continue to cook until all the ingredients are tender and the sauce has slightly reduced and thickened. Finally, drizzle two swirls of sesame oil over the dish to add a nutty aroma and mix everything together one last time. Your delicious Sweet Pumpkin Bulgogi is ready! Serve it hot with steamed rice.
