Amazing Korean Venison Bulgogi Recipe
Thinly-sliced strips of venison steak, marinated in a sweet and savory sauce and grilled to perfection. A venison version of the classic Korean BBQ steak!
Korean Venison Bulgogi Recipe
Course: Dinner, LunchCuisine: Korean, AmericanDifficulty: Easy
Servings
3
servingsPrep time
20
minutesCooking time
6
minutesIngredients
1 1/2 lbs Venison backstrap steak
1/3 cup Soy sauce
2 Tablespoons Rice wine vinegar
1 Tablespoon Rice wine
2 Tablespoons Brown sugar
1 Tablespoon Honey
1/2 teaspoon Sesame oil
2 Tablespoons Fresh ginger, grated
3 Tablespoons Gochujang paste
1/2 teaspoon White pepper
1/2 Asian pear, grated
1/2 Yellow onion, thinly sliced
2 White parts of scallions, chopped.
Sesame seeds (optional)
Green parts of scallions, chopped (optional)
Directions
- Freeze the backstrap steak until slightly firm. Then slice very thinly into short strips, against the grain.
- Combine all other ingredients in a large bowl to create the marinade. Whisk thoroughly to incorporate.
- Place meat strips into the marinade and submerge, ensuring that the pieces aren’t stuck together and are entirely coated in marinade.
- Cover the bowl with plastic wrap and refrigerate for 8-12 hours.
- Remove meat strips from the marinade, taking care to leave behind the sliced onion and scallion pieces.
- Spread some cooking oil on a flat-top griddle, large skillet, or BBQ grill. Heat to medium-high, and immediately good the marinated meat. The thin strips will cook quickly. Turn over the meat after 1-2 minutes, and cook for another 1-2 minutes.
- Serve with rice, grilled vegetables, or anything else you like. Optionally finish the Bulgogi with sesame seeds and garnish with the chopped green parts of the scallions.
Notes
- If you cannot find Asian pears, a regular pear variety would work as a substitute.
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