"Enjoy Korean cuisine with this Korean Wagyu Beef Bulgogi with Jasmine Rice recipe. Using Fullblood Wagyu Bottom Round Steak, the beef is marinated with Asian pear, Gochujang, soy sauce, brown sugar, garlic, and sesame oil. Cook the beef on a cast-iron skillet and serve over Jasmine rice!"
Korean Wagyu Beef Bulgogi with Jasmine Rice
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Prep time: 45mins
Cook time: 45mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak
- 3 tablespoons divided Grapeseed Oil
- 1 bunch thinly sliced Green Onions (to garnish)
- 1 teaspoon Toasted Sesame Seeds (to garnish)
ingredients
Marinade
- 1 small Asian Pear (grated on the large holes of a box grater)
- 1/2 cup Soy Sauce
- 3 tablespoons Light Brown Sugar
- 3 tablespoons Sesame Oil
- 4 cloves, minced Garlic
- 1 tablespoon minced Fresh Ginger
- 1 tablespoon Gochujang (Korean red pepper paste)
ingredients
Jasmine Rice
- 2 cups Jasmine Rice
- 4 cups Hot Water
- 2 teaspoons Kosher Salt
Method
Step 1
Pull the Fullblood Wagyu bottom round steak from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Step 2
PREPARING THE FULLBLOOD WAGYU BOTTOM ROUND STEAK Pull the Fullblood Wagyu bottom round steak from the refrigerator. With a very sharp knife, cut the steak against the grain into 1/4-inch-thick slices. In a medium bowl, whisk together the grated Asian pear, soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and gochujang. This is your soy sauce mixture. In a large Ziploc bag, combine the soy sauce mixture and the steak. Marinate overnight in the refrigerator, while turning the bag every few hours. Heat 1 tablespoon of grapeseed oil over medium-high heat in a cast iron pan. Working in batches, add the steak slices to the pan in a single layer. Cook for about 2 minutes per side (flipping once to cook the other side). Cook until charred and cooked through. Carefully rinse out the pan, and repeat the process with the remaining grapeseed oil and steak slices.
Step 3
PREPARING THE RICE Heat the water on medium-high heat in a medium size sauce pot. Heat until boiling. Add the Jasmine rice and kosher salt to the pot. Stir until combined. Cover the pot, and reduce the heat to medium-low. Cook for 20 minutes or until all of the water has evaporated and the rice is fully cooked.
Step 4
FINAL STEPS Place the Korean Wagyu beef bulgogi on top of the Jasmine rice. Garnish with green onions and sesame seeds (if desired). Serve warm, and enjoy!