Korean Venison Steak Bulgogi Recipe
This Korean Venison Steak Bulgogi Recipe is a simple dish you can easily whip up when you are in the mood for Korean food and looking for a fun new venison steak recipe.
Servings: 4 people
Ingredients
- 1 pound venison steak (your choice of top round, bottom round, eye of round, or backstrap)
- ¼ cup soy sauce
- 2 Tablespoons brown sugar
- 2 Tablespoons sesame oil
- ½ 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 use a sharp knife to 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 ½ 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.
