Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

texan infused bulgogi

DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

Bulgogi - is traditionally Korean bbq. Us Texans LOVE our bbq! I added a kick with jalapeno pepper and a smoky dash of ground cumin. The cilantro is optional, but if you like it - I recommend giving it a try. If you don't have access to a Texas Red wine any medium dry red wine will work great for the marinade. Try it in a flour tortilla with a cilantro- ginger mayo - 1/4 cup mayo, 1 Tblsp sugar, 1 Tblsp cilantro, diced, 1 Tblsp pink pickled ginger diced - NICE!

yield 2 generously with a bowl of cooked jasmine rice
prep time 10 Min
cook time 10 Min
method Stir-Fry

Ingredients For texan infused bulgogi

  • 1/2 lb
    rib-eye steak or strip loin, partially frozen and thinly sliced
  • 1/4 c
    soy sauce
  • 1/3 c
    sugar
  • 1/3 c
    texas red wine
  • 2 Tbsp
    vegetable oil
  • 8 clove
    garlic, finely minced
  • 2 Tbsp
    finely minced pickled pink ginger
  • 2 lg
    pickled jalepeno, diced
  • 1 Tbsp
    cilantro, fresh finely diced
  • 1/8 tsp
    ground cumin
  • stir fry veggies

How To Make texan infused bulgogi

  • 1
    For marinade combine soy sauce, sugar, wine, oil, garlic, jalapeno, and cumin in a ziplock bag. Add beef and marinade in refrigerator over night.
  • 2
    Heat wok or saute pan. Add beef in small batches cook and remove. Continue until all beef is cooked. Add your favorite stir fry veggies - I like thinly sliced onion and bell pepper.
  • 3
    Serve with rice or noodles. Top with cilantro. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT