The Story Behind the Food
Every time I go out to the Badlands of North Dakota, I breath more deeply and can't stop myself from looking all around. This country is high and desolate, as if the prairie has been pushed from below the earth way up in the air. And as soon as I turn off of Interstate 94 and head south on ND Highway 85, I'm covered with an immense blanket of quiet.
The pronghorn antelope cover the landscape, red-brown and white, glowing when the sun hits them and lights them up. Unlike the whitetail deer and other animals that survive in the eastern part of North Dakota by hiding in the trees, cattails, or high grass, these antelope stand out in the wide-open plains, bold as you please, using the openness and long range visibility as a defense measure. If you can see them, they can see you. Hide in plain sight, that's the way out here. I think that's why I return every year. To hide from the busyness and stress of my life. And to harvest my favorite wild animal to eat. And here is one of my favorite ways to prepare it.
Bulgogi is Korean for “fire meat”, but my version has just the right amount of heat so your friends or family can enjoy these thinly sliced, super tender pieces of caramelized steak. I like serving mine with spicy Korean Kimchi, but my wife and 6 year old daughter prefer steamed or stir-fried bok choy or broccoli alongside, giving a nice balance to the richness of the meat. Gochujang, a chili paste common in Korean cooking, adds savory-salty heat to the dish. It can be found in Asian markets, some larger supermarkets, or online.
-1 pound antelope or venison steak, prepped with meat tenderizer, thinly sliced and cut across the grain
-1 / 4 cup soy sauce
-2 tablespoons brown sugar
-2 tablespoons sesame oil
-1 tablespoon minced garlic
-1 / 2 teaspoon ground ginger
-2 teaspoons gochujang (Korean chile paste) or you can substitute with 2 teaspoons sriracha
-2 cups of cooked rice for serving
-Kimchi or other cooked vegetable for serving
-2 green onions, chopped for garnish
1. To make marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang in a bowl and mix well
2. Place thinly sliced meat in a one quart Ziploc bag, pour marinade over the top, seal bag, and place in fridge for 1 hour
3. While your meat is marinating, prepare 1 cup of uncooked rice, which will yield 2 cups of cooked rice (cook time for long grain white rice is between 15 and 20 minutes)
4. Prepare the vegetables
5. In a large cast iron skillet or similar 12-inch skillet, over medium-high, heat half of the meat with marinade in a single layer and cook until well browned, about 3 minutes. Transfer to a large plate. Repeat with the remaining half of the meat
6. To serve, spoon 1 / 2 cup of rice on each serving plate, divide cooked meat and sauce among each dish, garnish with chopped green onions, and serve vegetables on the side