Stir-fried Beef and Potatoes with Bulgogi Sauce
My Favorite Side Dish: Bulgogi-Flavored Potato Stir-fry!
I usually just stir-fry potatoes, but this time I added beef marinated in bulgogi sauce and stir-fried it all together. It turned into a very special and delicious side dish.
Ingredients- 2 medium potatoes
- 120g ground beef
- 5-6 perilla leaves (깻잎)
- Cooking oil
- Salt to taste
Beef Marinade- 1 Tbsp Cheongju (rice wine, for tenderizing and odor removal)
- 1 Tbsp Mirin or cooking wine
- 1 Tbsp Soy sauce
- 1/2 Tbsp Minced garlic
- 1 Tbsp Plum extract (or corn syrup/honey)
- Sesame oil
- Toasted sesame seeds
- 1 Tbsp Cheongju (rice wine, for tenderizing and odor removal)
- 1 Tbsp Mirin or cooking wine
- 1 Tbsp Soy sauce
- 1/2 Tbsp Minced garlic
- 1 Tbsp Plum extract (or corn syrup/honey)
- Sesame oil
- Toasted sesame seeds
Cooking Instructions
Step 1
First, press the ground beef firmly with paper towels to remove any excess blood. Drizzle 1 tablespoon of Cheongju (Korean rice wine) over the beef and let it sit for a moment to remove any gamey smell. Then, add 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 tablespoon of plum extract (you can substitute with corn syrup or honey if you prefer it sweeter), 1/2 tablespoon of minced garlic, a drizzle of sesame oil, and toasted sesame seeds. Mix everything well to marinate the beef.
Step 2
Peel the potatoes and wash them thoroughly. Slice them into long, thin strips about 0.5 cm thick. To ensure a cleaner texture, soak the julienned potatoes in cold water for about 5 minutes to remove excess starch. This prevents them from sticking together when cooked. Make sure to drain the potatoes completely before cooking.
Step 3
Heat a pan over medium-high heat and add a generous amount of cooking oil. Add the julienned potatoes and begin to stir-fry. Once the potatoes start to become slightly translucent, season them lightly with salt. Seasoning the potatoes lightly at this stage will help the flavors distribute evenly later on.
Step 4
When the potatoes are partially cooked and appear translucent, add the marinated ground beef to the pan. Stir-fry the beef and potatoes together, breaking up the beef with chopsticks to prevent it from clumping. Continue to cook until the beef is fully cooked and the potatoes have absorbed the delicious bulgogi flavors.
Step 5
Finally, wash the perilla leaves, pat them dry, and slice them into thin strips. Add the sliced perilla leaves to the pan and toss gently to combine. The aromatic perilla leaves will add a wonderful depth of flavor. For added color and a hint of spice, you can also substitute or add chopped green onions, chives, or thinly sliced red or green chili peppers. Once all the ingredients are well combined, turn off the heat and serve.
