Name: Bulgogi with Kimchi
Ingredients: ½ cup hoisin sauce; 4 tbsp Korean bbq sauce; 2 tbsp canola oil; 4 cloves garlic (minced); 3 tbsp brown sugar; 2 lbs thinly sliced ribeye steak; 4 cloves garlic, smashed; 2 jalapeños, cut into ½ inch slices. (Seeds and ribs removed); 2 tbsp sesame oil; 2 tbsp toasted sesame seeds; 6 scallions; 6 quail eggs; 12 oz Kimchi (store bought)

CategoryEntrees, Butter + Brown

Yields1 Serving

Sauce

½ cup hoisin sauce

4 tbsp Korean bbq sauce

2 tbsp canola oil

4 cloves garlic (minced)

3 tbsp brown sugar

Meat

2 lbs thinly sliced ribeye steak

4 cloves garlic, smashed

2 jalapeños, cut into ½ inch slices. (Seeds and ribs removed)

2 tbsp sesame oil

2 tbsp toasted sesame seeds

6 scallions

6 quail eggs

12 oz Kimchi (store bought)

Make the sauce by mixing all the ingredients together in a large bowl and place to the side.

Place the meat in a separate large bowl and pour half the sauce over to marinate for one hour.

Heat a large sauté pan over high heat, add the meat and sauté for five to seven minutes. Add the scallions and jalapeños.

In a separate pan, quickly fry quail eggs with canola oil over easy.

In a small skillet heat ¼ c canola oil. Heat to 325°F. Add tortillas one at a time, and fry until crisp and light brown.

Ingredients