Bulgogi with Kimchi

Bulgogi with Kimchi


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)

1

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

2

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

3

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

4

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

5

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

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)

Directions

1

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

2

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

3

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

4

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

5

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.

Bulgogi with Kimchi