Aromatic Springtime Delight: Delicious Mugwort Bulgogi Recipe
Aromatic Springtime Delight: Delicious Mugwort Bulgogi Recipe
A Unique Bulgogi Made with Springtime Mugwort
Introducing a mugwort bulgogi recipe where the fragrant aroma of mugwort delicately wafts through. Adding glass noodles makes the texture even richer and the taste truly exceptional! This spring, when appetites tend to wane, awaken your taste buds with mugwort bulgogi infused with the subtle scent of mugwort and boost your family’s health. 😊
Main Ingredients- Beef (for Bulgogi), 800g
- Fresh Mugwort, 1 handful (approx. 50g)
- Dried Glass Noodles, 100g
- Carrot, 1/3
- Scallion, 1 stalk
- Kiwi, 2
- Gochugaru Oil (Chili Oil), 2 Tbsp
- Onion, 1/2
- Sesame Oil, 1 Tbsp
- Whole Sesame Seeds, a pinch
Mugwort Bulgogi Marinade- Pureed mixture of kiwi, onion, scallion, and 100ml water, 1 cup (approx. 200ml)
- Soy Sauce, 1/2 cup (approx. 100ml)
- Minced Garlic, 1 Tbsp
- Minced Ginger, 1 Tsp
- Cooking Wine (Mirin, etc.), 3 Tbsp
- Plum Extract, 2 Tbsp
- Sugar, 2 Tbsp
- Fish Sauce (Anchovy or Sand Lance), 1 Tbsp
- Herbal Salt, a pinch
- Pureed mixture of kiwi, onion, scallion, and 100ml water, 1 cup (approx. 200ml)
- Soy Sauce, 1/2 cup (approx. 100ml)
- Minced Garlic, 1 Tbsp
- Minced Ginger, 1 Tsp
- Cooking Wine (Mirin, etc.), 3 Tbsp
- Plum Extract, 2 Tbsp
- Sugar, 2 Tbsp
- Fish Sauce (Anchovy or Sand Lance), 1 Tbsp
- Herbal Salt, a pinch
Cooking Instructions
Step 1
Prepare all the ingredients to make delicious mugwort bulgogi. Fresh mugwort and good quality beef are the secrets to its wonderful flavor!
Step 2
Wash the mugwort thoroughly, remove excess water, and chop it into 2-3cm lengths. Thinly julienne the carrot, and coarsely julienne half of the scallion.
Step 3
In a blender, combine the peeled kiwi (2), peeled onion (1/2), coarsely chopped scallion (the other half), and 100ml of water. Blend until smooth to create a juice. The kiwi helps tenderize the meat and adds sweetness.
Step 4
In a bowl, combine the juice from step ② with soy sauce, minced garlic, minced ginger, cooking wine, plum extract, sugar, fish sauce, and herbal salt. Mix well until no lumps remain to create the delicious bulgogi marinade.
Step 5
Use paper towels to thoroughly pat and remove any blood from the surface of the beef. Removing the blood prevents any gamey odors and allows the marinade to penetrate better, resulting in a more flavorful dish. Add the prepared beef to the marinade.
Step 6
Gently mix the beef and marinade with your hands. Ensure the marinade coats every piece of meat evenly. Cover with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to deepen. If time permits, marinating for about an hour will yield even better results.
Step 7
Soak the dried glass noodles in boiling water and cook according to package instructions until transparent. Once translucent, drain, rinse under cold water 2-3 times to remove excess starch, and drain well.
Step 8
Heat a pan over medium-high heat and add the chili oil. Add the marinated beef and stir-fry quickly. Once the beef starts to change color and is mostly cooked, add the julienned carrots and stir-fry. When the carrots are slightly tender, add the cooked glass noodles and the coarsely chopped scallions, then stir-fry until everything is well combined.
Step 9
Once all ingredients are well-stirred, turn off the heat. Add the prepared mugwort and gently toss it in the residual heat. It’s important to add the mugwort at the very end and cook it only briefly to preserve its fresh aroma.
Step 10
Finally, drizzle with 1 Tbsp of sesame oil and sprinkle with whole sesame seeds for garnish. Your aromatic and delicious mugwort bulgogi is ready! Enjoy it with a warm bowl of rice. 🍚
