Sweet Pumpkin Korean Beef Bulgogi with Cheese
Creating a Delicious Sweet Pumpkin Korean Beef Bulgogi
Overflowing with gooey, stretchy cheese! This Sweet Pumpkin Korean Beef Bulgogi is perfect for entertaining guests or as a satisfying snack. The subtle sweetness of the pumpkin beautifully complements the savory bulgogi, creating a dish that’s both comforting and elegant.
Sweet Pumpkin Korean Beef Bulgogi Main Ingredients- 1 mini sweet pumpkin (approx. 200-250g)
- 100g Korean beef (for bulgogi)
- 6 frozen raw shrimp
- 1 handful mozzarella cheese (approx. 50g)
- 1/4 onion
- A small amount of carrot (julienned)
Korean Beef Bulgogi Marinade Ingredients- 1 Tbsp minced green onion
- 1/2 Tbsp minced garlic
- A little ginger juice (or 1/4 tsp grated ginger)
- 1.5 Tbsp soy sauce
- 1/3 Tbsp sugar (or corn syrup)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp sesame oil
- A pinch of black pepper
- 1 Tbsp minced green onion
- 1/2 Tbsp minced garlic
- A little ginger juice (or 1/4 tsp grated ginger)
- 1.5 Tbsp soy sauce
- 1/3 Tbsp sugar (or corn syrup)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, gently press the Korean beef for bulgogi with paper towels to remove any excess blood. Thaw the frozen raw shrimp in cold water, then pat them completely dry with paper towels.
Step 2
Wash the mini sweet pumpkin thoroughly, even with the skin on. Cut it in half, scoop out the seeds and stringy bits cleanly, then slice it into 8 wedges.
Step 3
Place the cut sweet pumpkin pieces in a microwave-safe dish. Cover with plastic wrap or a lid, and microwave for 2 minutes and 30 seconds until tender. (Adjust cooking time based on the pumpkin’s size.)
Step 4
While the pumpkin is microwaving, combine the Korean beef bulgogi slices with all the ‘Korean Beef Bulgogi Marinade Ingredients’ in a bowl. Gently mix and knead with your hands, then let it marinate for at least 10 minutes. This marination step will make the beef incredibly tender and flavorful.
Step 5
Ensure the thawed shrimp are thoroughly patted dry again with paper towels. This prevents oil splattering when cooking and helps them achieve a nice golden-brown sear.
Step 6
Heat a lightly oiled pan over medium-low heat. Add the prepared shrimp and cook them slowly until they turn golden brown and are cooked through. Be careful not to overcook on high heat, as this can result in burnt exteriors and undercooked insides.
Step 7
In the same pan used for the shrimp (increase heat to medium), add the marinated Korean beef bulgogi. Break up any clumps with your cooking utensil and stir-fry until the beef is almost cooked through. Then, add the julienned onion and carrot and continue to stir-fry until the vegetables are crisp-tender. Finally, drizzle in a drop or two of sesame oil and a pinch of black pepper, and give it a quick mix to finish.
Step 8
Arrange the microwaved sweet pumpkin pieces attractively on a serving dish. You can lightly press down the top of the pumpkin wedges to create a flatter surface for layering the bulgogi.
Step 9
Evenly spread the cooked Korean beef bulgogi and vegetables over the sweet pumpkin. Try to keep the topping relatively flat rather than too mounded.
Step 10
Generously sprinkle the mozzarella cheese over the bulgogi, and artfully place a few of the cooked shrimp on top. Microwave for another 1 minute and 30 seconds, or until the cheese is melted and bubbly.
Step 11
Voilà! Your Sweet Pumpkin Korean Beef Bulgogi with gooey, melted cheese is ready. Enjoy this delightful combination of sweet pumpkin, savory bulgogi, and stretchy cheese while it’s warm!
