Healthy Recipe Tuesday

I have had a few people ask for my Bulgogi recipe so I thought I would feature the cookbook today as well. The cookbook is The Korean Table by Taekyung Chung and Debra Samuels. I have a few Korean cookbooks and this is by far my favorite. The beautiful photography in it will make your mouth drool even if the recipe is something you wouldn't eat. It's very easy to follow and she has a whole section in the front with recipes for bases and condiments. These bases, vegetable stock, sweet soy base, dipping sauces, etc; are used throughout the book She uses brown and white rice and I like that because we only eat brown. But the recipes really are yummy. The Bulgogi recipe is one of the best if not the best one I have ever made. And I can't wait to try her Mandu recipe. There are all kinds of pancake recipes and kimchi recipes. In fact there is a recipe for white kimchi which I might even like. It doesn't have any of the fermented fish stuff. If you really want to invest in a Korean cookbook this is the one I would recommend.

And here is the recipe:

Korean Beef Bulgogi
2-4 Tbsp sucanat or brown sugar
2 1/2 lb thinly sliced sirloin
1/2 medium onion grated
1 pear grated
1/3 c of reduced sodium soy sauce ( remember to get organic otherwise it is made from GMO soy)
5 cloves of garlic crushed with a garlic press
1/3 c dark sesame oil
3 Tbsp mirin
2 Tbsp toasted sesame seeds
1/2 tsp minced ginger
1/2 carrot julienned or grated
2 green onions sliced thinly
1/2 tsp freshly ground pepper

Sprinkle the sucanat or brown sugar on to the sirloin and let it sit while preparing the marinade.
Blend the onion and pear , Mix together with the soy sauce, garlic, sesame oil, mirin, ginger, and sesame seeds and pour over the beef. Add carrots and green onions and rub into meat. Cover and refrigerate overnight or at least 6 hours. Cook in a wok or skillet until browned on all sides. Remove meat to a plate . Add the remaining marinade to the pan and boil for a couple of minutes until sauce has thickened. Pour over meat and serve warm with brown rice. Enjoy!

I have changed a few things to make it slightly healthier , but I am telling you once you have had this once , you will want it every week. It is SO GOOD!!!!