I recently made a dish that my husband loved, a shaved beef dish that is based on Korean Bulgogi recipe, but I made so many substitutions that I don’t think I can call it Korean anymore. Anyhow, it turned out really well, and it is so simple to make. Instead of using Gochujang, red chili paste, I used Wangzhihe Fermented Rose Bean Curd and fresh jalapeno peppers. The Fermented Rose Bean Curd is widely available, from Walmart to Amazon and likely in all Asian grocery stores. I happened to have shaved sirloin available, but you can also make it with rib eye or brisket. Brisket is much leaner so if you have to avoid fat from red meat, I would suggest using brisket. It is easy to slice it very thin if placed in a freezer for a few minutes first.
Korean Style Beef
1 pound boneless sirloin steak, finely shaved
2 tablespoons toasted sesame oil
1/2 small pear, peeled
½ green bell pepper
2 stalks celery
1/4 cup reduced sodium soy sauce
1 tablespoon fresh ginger, sliced
2 jalapeno peppers, seeded
1 tablespoon Wangzhihe Fermented Rose Bean Curd
3 tablespoons sesame oil, divided
1 teaspoon toasted sesame seeds
- In a Vitamix or a food processor, combine the bell pepper, celery, pear, soy sauce, sesame oil and bean curd. Blend until smooth.
- In a covered glass dish, combine the soy sauce mixture and shaved steak; marinate for at least 2 hours to overnight, turning the meat occasionally.
- Heat 1 tablespoon sesame oil in a cast iron skillet over medium-high heat. Working in 2-3 batches, add steak to the skillet in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining oil and steak.
- Cook the eggs, sunny side up.
- Serve immediately with white rice. On the plate, place the egg over the steak and garnish with sesame seeds.