| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 379 | 16g | 6g | 24g |
| sugars | fibre | protein | salt |
| 6g | 2g | 36g | 5g |
There’s nothing quite like my Bulgogi with Kkaennip (Korean BBQ Beef with Perilla Leaves) to transport you straight to the heart of Korean cuisine. The sweet, savory, and perfectly grilled beef sirloin working in harmony with the unique flavor of perilla leaves is an absolute delight to the senses. It’s a dish that not only brings joy to the palate but also presents an opportunity to explore an array of flavors beyond my usual repertoire of Italian-American classics.
A Fusion of Flavors
The use of Asian pears in Bulgogi with Kkaennip adds a sweet and crisp texture that contrasts beautifully with the robust flavors of the beef. With every bite of this Korean BBQ Beef, you’re tasting a blend of flavors that showcases the complexity of traditional Korean cuisine. This meal is reminiscent of other Korean favorites, like the healthy Bibimbap and Dakgalbi.
Nourishing and Healthy
Beyond the fantastic flavors, Bulgogi with Kkaennip is surprisingly healthy. In the spirit of a good hiking snack, this recipe is high in protein from the beef sirloin and full of vital nutrients thanks to the garlic, scallions, and perilla leaves. The sesame oil used gives a boost of heart-healthy fats. Plus, believe it or not, Asian pears are a great source of dietary fiber and vitamin C.
Accompanied with a side of Korean Ginger Rice or Radish kimchi, this Bulgogi with Kkaennip recipe is always a hit at family get-togethers. Moreover, the leftover marinade can be used to create a rich and flavorful sauce, that is simply delightful when drizzled over white rice. It’s a recipe that encourages exploration, adaptation, and most importantly, enjoyment of a well-loved international delicacy right in your own kitchen.
What You’ll Need
- 2 lbs beef sirloin
- 1 cup soy sauce
- 1/4 cup white sugar
- 1/4 cup roasted sesame seeds
- 5 cloves garlic, minced
- 2 scallions, finely chopped
- 1/4 cup Mirin (Japanese sweet rice wine)
- 2 tablespoons sesame oil
- Fresh ground black pepper to taste
- 2 Asian pears, peeled and grated
- 30 large Perilla leaves (Kkaennip leaves)
Method
Step One
Begin by trimming any excess fat from the beef sirloin and slice it into thin strips. Set the beef aside for now.
Step Two
In a large bowl, combine soy sauce, white sugar, roasted sesame seeds, minced garlic, finely chopped scallions, Mirin, sesame oil, and fresh ground black pepper. Stir these ingredients together until the sugar is completely dissolved.
Step Three
Add the grated Asian pears to the mixture. Stir in the pears until they are well blended with the sauce.
Step Four
Place the sliced beef in the bowl with the sauce. Mix well ensuring every piece of beef is coated with the marinade. Cover the bowl and let it sit in the refrigerator for at least 1 hour, preferably overnight.
Step Five
After the meat has marinated, heat a grill or a pan over medium-high heat. Cook the beef until it is no longer pink and has started to caramelize.
Step Six
While the beef cooks, rinse the perilla leaves under cool running water. Pat them dry with a clean kitchen towel.
Step Seven
Once the beef is cooked, serve it wrapped in the perilla leaves. Enjoy your Bulgogi with Kkaennip hot and with a side of steamed rice.
