Korean Beef Bulgogi on CT Style with Teresa Dufour!
This week I was excited to show you how to make an easy and delicious dish on CT Style for the new year! The marinade for this Korean Beef Bulgogi recipe is so versatile you’ll find yourself going back to it over and over for these luscious flavors.
Cooking with Teresa Dufour on CT Style couldn’t be more fun! She is such a professional in her field, all awhile being her natural down to earth self! When we are going live for the camera’s it feels as though we are just hanging out in one anothers kitchen, laughing and cooking it up.
The marinade for this Beef Bulgogi is delicious on any meat, scrumptious chicken and pork. Really easy to bring these wonderful flavors of the soy, toasted sesame oil, garlic and green onion to whole pieces of chicken breasts and thighs, beef london broil and ribeye, and pork tenderloin with out all the prep of slicing.
Let’s not forget the sugar in this marinade, a key player working hard as a natural tenderizer! In Korean cooking, sometime’s you’ll find grated asian pear in the ingredient list. An enzyeme in the asian pear called calpain naturally tenderizes the meat while giving it a hint of 
sweetness.
This marinade alone will make a great addition to your cooking repertoire! Below are a few of my high viewing recipe shows on my YouTube channel that you should check out. Some are even into the 100,000’s viewing range. Remember to SUBSCRIBE to my YouTube Channel too. Enjoy and lets make this 2020 the best year ever!
BEST Buffalo Chicken Dip at 144,000 views, my Chewy Chocolate Chip Cookies at 80,000 views, my Braciole at 34,000 views and a recent release already at 14,000 views is my BEST New England Chowder!
INGREDIENTS For Beef Bulgogi
- 2 lbs. top sirloin or ribeye steak, thinly sliced
- ¼ c. white sugar
- ¾ c. low sodium soy sauce
- ¼ c. sesame oil
- 2 bunches green onion thinly sliced, saving ½ c. for garnish
- ¾ c. toasted sesame seeds, ¼ c. for garnish
- 4 garlic cloves put thru garlic press
- ¼ c. vegetable oil
- 2 bunches steamed broccoli
- 6 c. cooked long grain rice
DIRECTIONS:
- Add sugar to sliced meat to begin tenderizing the meat
- Mix in a small bowl soy, sesame oil, green onion, crushed garlic and sesame seeds
- Add this soy mixture to the meat, cover with plastic wrap and put into the frig for 1 hour to over night
- Add 2 tbsp. corn oil to a hot cast iron pan or Korean stove top grill pan and sear in 4 batches so as not to crowd pan
- Sear for 4-5 minutes, remove and repeat
- When all the beef is cook serve with rice and broccoli, garnish with toasted sesame seeds and sliced green onion
- OR serve in lettuce leaf wraps and a Ginger/Soy Dressing for dipping
Back on CT Style this week with Ryan Kristafer and Teresa Dufour making the perfect summer picnic dish, 
important for me to find out what recipes my followers and friends want to see so please feel free to make suggestions always. That’s how I came up with this Asian Shrimp & Noodle Salad… it was the #1 request, a picnic-beach salad that won’t spoil.
Here are some other summer dishes you may enjoy like my 2 minute 
