Sweet Beef Bulgogi with Kiwi
Creating Deliciously Sweet Beef Bulgogi Using Kiwi
I made a wonderfully sweet and flavorful beef bulgogi using kiwi that I had at home! It’s perfect for serving guests or as a festive holiday dish. The natural sweetness from the kiwi tenderizes the meat beautifully, making it a delightful dish for everyone.
Main Ingredients- 300g Beef for Bulgogi
- 1/3 Carrot
- 1 Onion (small)
- 1 packet Enoki Mushrooms
Marinade Ingredients- 1 Green Kiwi (peeled and finely chopped)
- 3-4 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- A little Green Onion (chopped)
- A pinch of Ginger Powder (or a dash of ginger juice)
- 1 Green Kiwi (peeled and finely chopped)
- 3-4 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- A little Green Onion (chopped)
- A pinch of Ginger Powder (or a dash of ginger juice)
Cooking Instructions
Step 1
Prepare the Kiwi Marinade: Peel one green kiwi and finely chop it. You can either grate it finely or blend it in a mixer until smooth. The kiwi’s natural sweetness and tenderizing enzymes will make the bulgogi incredibly soft and delicious.
Step 2
Prepare the Vegetables (Carrot): Peel and wash 1/3 of a carrot. Slice it thinly into semi-circular (half-moon) shapes. Slicing thinly helps it cook evenly; avoid making them too thick.
Step 3
Prepare the Vegetables (Onion & Enoki Mushrooms): Peel and wash the onion, then slice it thinly into strips. Trim the base of the enoki mushrooms, rinse them gently under running water, and separate the strands. Keep the prepared vegetables separate for easier cooking.
Step 4
Make the Bulgogi Marinade: In a bowl, combine the pureed kiwi, 3-4 tablespoons of soy sauce, 1 tablespoon of sugar, 0.5 tablespoon of minced garlic, 2 tablespoons of corn syrup, a little chopped green onion, and a pinch of ginger powder. (If you don’t have ginger powder, a dash of ginger juice works too.)
Step 5
Taste and Adjust the Marinade: Stir all the marinade ingredients together thoroughly with a spoon. Taste the marinade and adjust the seasoning as needed – add more soy sauce if it’s not salty enough, or a bit more sugar or corn syrup if you prefer it sweeter.
Step 6
Marinate the Beef: Add 300g of beef for bulgogi to the prepared marinade and mix well with your hands, ensuring each piece is coated. You can marinate the carrots with the beef, or add them later during cooking. Place the marinated beef in an airtight container or a zip-top bag and refrigerate for at least 30 minutes, or preferably overnight, for deeper flavor. The kiwi will work its magic to tenderize the meat.
Step 7
Cook the Beef (Step 1): The next day, heat a lightly oiled frying pan over medium heat. Add the marinated beef and cook until it’s no longer pink and starts to brown. Be careful not to cook on excessively high heat, as the outside might burn before the inside is cooked.
Step 8
Cook the Beef (Step 2 – Onion): When the beef is about 70% cooked, add the sliced onions to the pan and continue to stir-fry. Cook until the onions become translucent and fragrant.
Step 9
Cook the Beef (Step 3 – Enoki Mushrooms): Once the onions are slightly softened, add the enoki mushrooms. Stir-fry quickly as they cook very fast and can release water if overcooked. Cook just until the mushrooms wilt.
Step 10
Serve: When all ingredients are well-cooked and fragrant, your bulgogi is ready! You’ll be surprised to find that the distinct kiwi flavor disappears, leaving behind a naturally sweet and delicious beef bulgogi. Serve hot over steamed rice for a delightful meal!
