Crispy Bulgogi and Zucchini Skillet
Quick & Easy Crispy Bulgogi and Zucchini Skillet for Busy Days
Whip up a delicious meal in no time with this simple and flavorful skillet dish! Tender bulgogi beef is pan-fried alongside sweet zucchini slices, creating a delightful contrast in textures and tastes. Even without complex seasonings, the natural flavors of the meat and vegetables shine through, making it a hit with everyone. Perfect as a side dish or a light snack!
Main Ingredients
- 2 slices of beef bulgogi (approx. 100-150g)
- 1/2 zucchini
- A small amount of green onion
Marinade & Seasoning
- Salt to taste
- Pepper to taste
- 1/2 Tbsp cooking wine or mirin (optional, for removing meat odor)
- Salt to taste
- Pepper to taste
- 1/2 Tbsp cooking wine or mirin (optional, for removing meat odor)
Cooking Instructions
Step 1
Pat the beef bulgogi slices dry with paper towels. Season generously with salt and pepper, then gently mix to coat. For enhanced flavor and to reduce any gamey smell, add about 1/2 tablespoon of cooking wine or mirin and mix well. Let the seasoned beef sit at room temperature for about 5-10 minutes to allow the flavors to penetrate.
Step 2
Wash the zucchini and slice it into rounds about 0.5 cm thick. Sprinkle coarse sea salt evenly over the sliced zucchini and let it sit for about 5 minutes. This helps to draw out excess moisture, preventing the zucchini from becoming watery during cooking and resulting in a firmer texture.
Step 3
Gently pat the salted zucchini slices with paper towels to remove any surface moisture. (This step is optional but helps the flour coating adhere better.)
Step 4
Heat a generous amount of cooking oil in a wide skillet over medium heat. Lightly coat each zucchini slice with flour on both sides, shaking off any excess. Place the floured zucchini slices in the hot skillet and cook until golden brown and crispy on both sides, resembling tempura.
Step 5
In the same skillet (you might need to add a little more oil if dry), add the marinated bulgogi beef. Increase the heat to high and cook the beef quickly, stirring and separating the pieces with chopsticks or tongs to ensure even cooking. Avoid overcrowding the pan, as this can lead to unevenly cooked and tough meat.
Step 6
As the beef is nearing doneness, place the cooked zucchini slices on top of the beef and continue to cook together for another minute or two. This allows the savory juices from the bulgogi to meld with the zucchini, enhancing its flavor. Slice the green onion diagonally and add it during the last stage of cooking for added aroma and visual appeal.
Step 7
Transfer the cooked bulgogi and zucchini to a serving plate. Arrange attractively, perhaps placing the beef pieces on top of the zucchini slices for a pleasing presentation. (Optional: Sprinkle with sesame seeds for extra flavor and visual appeal.)
Step 8
Serve immediately while warm for the best taste experience! Enjoy the savory bulgogi, the natural sweetness of the zucchini, and the delightful crispy texture. This dish is excellent as a side for rice or as a delicious accompaniment to a cold beverage.
