by Matt Gruber
One month down, one fresh month loaded. The 28 days of all things love: February. Not only do we get to spend this month reinvesting in our various relationships, (I think) we should also spend this month rediscovering what we love about food. I cannot pinpoint when exactly my love for Korean food started, but I am sure I was too young to even understand the dynasty era techniques and history that were involved with what I was putting in to my little American stomach. Everything from kimchi to bibimbap, and all the instant noodles in between—I was hooked. Textural contrasts, depth of flavor, and spice all excited my palate in new ways, and continue to now in 2023. I decided to take a crack at a classic, bulgogi. I have had this dish in its most traditional form (usually skirt or tenderloin scraps pounded thin) all the way to the American gastropub burger take on it. Existing in one way or another for thousands of years, it made its place at the table during the Joseon Dynasty. While its origins date back to the Goguryeo era when it went by a different name, maekjeok, I am going off the beaten path to bring you an affordable way to spin this dish. During ground beef month, another thing to love during February, all the ground beef is discounted at our shops, making it a perfect time to test drive this recipe.
Ingredients:
8oz ground beef (80/20)
1/4 cup finely minced onion
1 tsp ground ginger
4 cloves garlic, minced
2 tbsp soy sauce or ponzu (1tbs soy sauce, 1tbs hot sauce if you want some extra spice)
2 tbsp brown sugar (you can use white sugar and honey/molasses as a sub for brown sugar)
1 tbsp sesame oil
2 tbsp rice wine vinegar
1 bunch green onions
2 pinches white and or black sesame seeds for garnish
2 tbsp shiitake mushroom powder
2 cups jasmine rice
1 tbsp olive oil
5 baby portabella mushrooms (can use more to replace ground beef for vegetarian option)
1 carrot, shredded (garnish)
Quick Pickle:
1 glass jar, I used old faithful (empty pickle jar)
2 small cucumbers, sliced thin
1 jalapeno, sliced thin
1 cup vinegar, such as white, apple cider, or rice wine
1 cup water
1 tbsp kosher salt
1 tbsp granulated sugar
1 tsp whole peppercorn
1 tsp mustard seed
You can add a sauce to garnish, mayo + sriracha + soy (optional)
Place the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Meanwhile, pack your vegetables into a clean jar. Pour the finished brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Prep up to 48 hours beforehand, minimum 1 hour. These will last up to two months in the fridge.
Add onion, ginger, garlic, soy / ponzu, brown sugar, sesame oil, and rice wine vinegar to ground beef, thoroughly mix and refrigerate for up to 24hr.
Saute sliced mushrooms with a sprinkle of green onions in 1 tbsp olive oil, 1 tbsp rice wine vinegar
Start cooking your rice and get your favorite cast iron or heavy bottom pan ready for the beef.
Cook your ground beef until well browned. Remove from heat and plate over rice with pickled cucumber, jalapeno, shredded carrots, and mushrooms.
Step 6 (optional): Mix mayo + your favorite hot sauce + a splash of soy in a bowl for a creamy topping.
And there you have it! An American meatmongers take on bulgogi, ground beef style; trying to stay true to the classic flavors while adding a bit of personal flair.