Easy Venison Bulgogi
Venison Bulgogi is a simple dish you can easily whip up when you are in the mood for Korean food and want to use some of that venison in your freezer.WHAT IS BULGOGIBulgogi is Korean for “fire meat” and is traditionally made with grilled marinated beef. I use venison steak for my wild game version that has just the right amount of heat so your friends or family of all ages can enjoy it. These thinly sliced, super tender pieces of caramelized venison steak was a big hit with both my wife and our young daughter. Bulgogi is a staple in Korean cuisine and features thin slices of meat marinated in a sweet and savory sauce, then pan-fried to perfection. The result of my venison bulgogi recipe is a mouth-watering combination of juicy venison and bold, umami flavors that everyone in your family will love. This recipe is perfect for busy weeknights, as it's quick to prepare and can be served with rice and kimchi like I did here, or your favorite vegetables.HOW TO MAKE VENISON BULGOGI1. To make the marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang in a mixing bowl and mix well.2. On a cutting board, tenderize the venison steak using a Jaccard meat tenderizer, then slice into thin strips.3. Place thinly sliced meat in a one-quart Ziploc bag, pour marinade over the top, seal bag, and place in refrigerator to marinate for 1 hour.4. 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).5. In a large cast iron 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.MORE VENISON STEAK RECIPES– Venison Steak Souvlaki– Deer Steak Crostini– Deer Steak Tagliata– Coffee Crusted Steak– Venison Chicken Fried Steak– Cast Iron Venison Steak– Venison Steak and Kidney Pie– Venison Pinchos MorunosCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Venison Bulgogi? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Venison Bulgogi Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 pound venison steak (your choice of top round, bottom round, eye of round, or backstrap)
- 1/4 cup soy sauce
- 2 Tablespoons brown sugar
- 2 Tablespoons sesame oil
- 1/2 teaspoon ground ginger
- 2 teaspoon gochujang
- 2 cups cooked rice
- 2 green onions, chopped for garnish
- 2 cups kimchi
Instructions
- To make the marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang in a mixing bowl and mix well.
- On a cutting board, tenderize the venison steak using a Jaccard meat tenderizer, then slice into thin strips.
- Place thinly sliced meat in a one-quart Ziploc bag, pour marinade over the top, seal bag, and place in refrigerator to marinate for 1 hour.
- 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).
- In a large cast iron 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.
- 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 kimchi on the side.
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