Nutrient-Rich Bulgogi: Iron-Packed Beef Stir-fry for Growing Kids
An Easy Recipe for Delicious and Nutritious Beef Bulgogi
The name ‘Bulgogi’ literally translates to ‘fire-seared meat.’ This classic Korean dish features thinly sliced beef marinated in a savory-sweet sauce and then grilled. Beef is an excellent source of iron, which is crucial for forming hemoglobin and enabling red blood cells to transport oxygen throughout the body. Iron deficiency can lead to fatigue and anemia, making bulgogi a great way to replenish this vital mineral. Additionally, beef is rich in unsaturated fatty acids, which are beneficial for heart health and can help lower cholesterol levels. The assorted vegetables commonly included in bulgogi provide essential dietary fiber, vitamins, and minerals. Onions add sweetness, carrots are great for eye health, and garlic offers antioxidant benefits. Enjoy this delicious and healthy homemade beef bulgogi!
Main Ingredients- 400g Korean beef for bulgogi, thinly sliced
- 1-2 fresh King Oyster Mushrooms
- 1 Bok Choy
- 2 leaves Napa Cabbage
- 1/2 Onion
- 1/2 Green Onion (Scallion)
Bulgogi Marinade- 7 Tbsp Soy Sauce
- 6 Tbsp Oligosaccharide (or corn syrup/honey)
- 1 Pear Juice Pack (approx. 100ml)
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 7 Tbsp Soy Sauce
- 6 Tbsp Oligosaccharide (or corn syrup/honey)
- 1 Pear Juice Pack (approx. 100ml)
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare 400g of thinly sliced Korean beef specifically for bulgogi. Gently pat the beef dry with paper towels to remove excess moisture for a cleaner cook.
Step 2
In a bowl, combine 7 Tbsp soy sauce, 6 Tbsp oligosaccharide, 1 pear juice pack, and 1 Tbsp minced garlic. Mix well to create the delicious bulgogi marinade. Add the prepared beef and gently toss to ensure it’s evenly coated. Let it marinate for at least 20 minutes while you prepare the vegetables, allowing the flavors to deepen.
Step 3
Next, prepare the vegetables for stir-frying. Cut the Napa cabbage into large pieces. For the bok choy, trim the base and then cut it into manageable sections. Slice the king oyster mushrooms thinly. Slice the onion into strips, and cut the green onion diagonally. (You can add more minced garlic here if you like!)
Step 4
Heat a wide pan or wok over medium heat. Add the marinated beef and spread it out in a single layer. Try to prevent the slices from sticking together as they begin to cook.
Step 5
Once the beef starts to change color on the surface, stir-fry it over medium heat, ensuring it doesn’t burn. It’s best to cook it until it’s mostly done but still slightly pink inside.
Step 6
When the beef is about halfway cooked (mostly browned but still a little pink inside), add all the prepared vegetables (bok choy, Napa cabbage, mushrooms, onion, green onion) to the pan. Mix them with the beef.
Step 7
Stir and toss everything together, ensuring the beef and vegetables are well combined. Keep an eye on the pan to prevent the sauce from sticking to the bottom.
Step 8
Since a lot of vegetables have been added, the pan’s temperature might drop momentarily. Cover the pan and reduce the heat to low for about 2 minutes. This gentle steaming helps the vegetables soften while retaining some crispness.
Step 9
After 2 minutes, remove the lid and increase the heat back to medium. Stir-fry everything until the sauce has thickened slightly and coats the beef and vegetables beautifully, giving them a glossy appearance.
Step 10
Finally, sprinkle a pinch of black pepper over the bulgogi to enhance the flavor. You can also add toasted sesame seeds at this stage if desired.
Step 11
Once everything is cooked through and the aroma is irresistible, turn off the heat. Drizzle with 1 Tbsp of sesame oil just before serving to add a final touch of nutty fragrance. Serve hot with steamed rice and enjoy your delicious homemade bulgogi!
