{"id":4844,"date":"2024-12-01T09:55:00","date_gmt":"2024-12-01T15:55:00","guid":{"rendered":"https:\/\/www.kevskitchen.com\/?p=4844"},"modified":"2024-11-30T09:19:01","modified_gmt":"2024-11-30T15:19:01","slug":"bulgogiish-blade","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4844","title":{"rendered":"Bulgogi(ish) Blade"},"content":{"rendered":"\n
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A new recipe must mean motorcycle season is over. Here’s a quick spin on Korean beef bulgogi. The real deal would be made with gochulang (Korean chili paste) but this will get you pretty close with ingredients you likely have in the pantry. It’s also a great way to make use of a tougher cut of beef. Add some sriracha to the initial sauce if you want to spice things up a bit. <\/p>\n\n\n\n

Time: 30 minutes<\/strong><\/p>\n\n\n\n

Serves: 4<\/strong><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

100g beef broth or water
100g soy sauce
70g brown sugar
15g rice vinegar
15g sesame oil
2g onion powder
2g ground white pepper
1g ground ginger
4 cloves garlic – finely chopped or grated
1kg boneless blade steak – cubed to 2cm
30g corn starch
40g water
Green Onion – Sliced for garnish<\/p>\n\n\n\n

Preparation:<\/strong>
In your pressure cooker vessel, whisk together the broth, soy sauce, sugar, vinegar, sesame oil, onion powder, white pepper, ginger, and garlic.<\/p>\n\n\n\n

Add the beef and toss to coat.<\/p>\n\n\n\n

Seal the pressure cooker and cook at high pressure for fifteen minutes, beginning timer once full pressure is reached.<\/p>\n\n\n\n

Safely vent the cooker and remove the lid.<\/p>\n\n\n\n

In a small bowl, whisk together the water and corn starch.<\/p>\n\n\n\n

Place the cooker on medium heat or set to saut\u00e9. Whisk in the corn starch mixture, stirring often until sauce is thickened.<\/p>\n\n\n\n

Remove from heat and serve garnished with green onion.<\/p>\n\n\n\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A new recipe must mean motorcycle season is over. Here’s a quick spin on Korean beef bulgogi. The real deal would be made with gochulang… <\/p>\n","protected":false},"author":1,"featured_media":4842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,10,43],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2024\/11\/Bulgogiish-Blade-scaled.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4844"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4844"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4844\/revisions"}],"predecessor-version":[{"id":4845,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4844\/revisions\/4845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/4842"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}