We have something to confess. We are completely addicted to the instructional cooking videos on social media lately. There we'll be, innocently scrolling through Facebook and *bam,* we realize we just spent three minutes watching hands make Swedish meatballs, or cheesy monkey bread, or a triple-decker double-chocolate cake that looks like slice of pizza. You get the gist. (If you haven't experienced this, consider yourself lucky.)
Our most recent run-in was with a video on Korean Style Beef "Bulgogi." And we could. Not. Take. It. We had to make it ourselves. However, we Saddle-Ridge-Farm-ed the recipe to include grass-fed beef and organic dark brown sugar, and swapped out less healthy products like canola oil for vitamin-dense lard. (To see the original video, you can click here.)
Now, you may be wondering - is this authentic Korean cooking? Nah, not really. But, man, it sure is tasty.
We started with the ingredients for our marinade.
And blended them until smooth.
Next we thinly sliced the eye of round. Since Saddle Ridge Farm beef is grass-fed grass-finished, we tenderized it to allow the beef to better accept the marinade. And trust us, we're not shy with our Jaccard Super Meat Tenderizer. (Psst - Jaccard Tenderizers are a grass-fed kitchen secret weapon. Seriously. Go get one.)
We put our tenderized beef in a bowl, covered it with the marinade and let it chill in the fridge for half an hour. Then we heated lard in a skillet on high heat and seared the beef in two batches so it didn't get too crowded.
Next came the sesame seeds and green onion garnish, along with some rice and sautéed veggies and, voila! We were very, very satisfied. At least until the next time we see those pesky videos.
Korean-Style BBQ Beef (Bulgogi)
2lbs grass-fed eye of round, or another beef cut like a flat iron, delmonico or sirloin
1 onion, cut into chunks
6 cloves garlic
1 pear, peeled and cut into chunks
2 spring onion, cut into chunks
6 tablespoons brown sugar
2 teaspoon black pepper
2/3 cup soy sauce
6 tablespoons sesame oil
1 onion, cut into thin slices
2 tablespoon lard
4 spring onions, sliced into ½ centimeter rounds, to garnish
2 teaspoon sesame seeds, to garnish
Rice, to serve
- Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
- In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
- Pour the marinade over the beef, add the onions, then mix evenly. Cover and marinate for at least 30 minutes in the fridge.
- Heat lard in a skillet over high heat.
- Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
- Serve with the rice and side dishes!