And so it has begun.
November is in full swing and I am back at it in the kitchen, trying preparing my favorite recipes to keep my stomach happy and my body warm. What’s even greater is the cold weather settling in and making my body crave Korean food even more than usual. Normally, I endure spicy heated foods quite well, but this weekend I wanted to go on the sweeter side that Korean meals bring to the table. Besides, most Korean recipes are sweetened in a way, but I had Tteokbokki on Friday for lunch and now I want something else. This is why, this week, I want to add a Korean-inspired recipe to my blog and switch it up from the usual dessert content.
Now you must have heard of BULGOGI if you know anything about world foods. The Delicious Korean household recipe made for Beef tenderloin grilled over a sizzling Grill-your-own BBQ. This week, I only had ground turkey left at home so I decided to try switching the meat and it turned out really good anyway, thanks to the marinade. The flavor is quite something, between sweet and sour with a dash of salt from the soy sauce.
And thanks to Maangchi’s base recipe (she’s simply the best 감삼니다 !!!) I made my own by simplifying a few things and putting it all through a food processor. When good food meets simple prep, we’re all glad. And there’s not a whole lot of dishes to do after.
BULGOGI STYLE GROUND TURKEY
Total Time: 20 minutes / Yields: 4-5 portions
- Ground turkey, about 1/2 pound
- For Marinade:
- 1 ripe pear, peeled and cored
- 1 small onion, cut in chunk
- 1 clove of minced garlic
- 1 teaspoon minced ginger
- 1 chopped green onion
- 2 tbs soy sauce
- 2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
- a pinch of ground black pepper
- 1 tbs toasted sesame oil
- 1 large carrot
Start by pulsing the onions in a food processor until reduced. Add the prepared pear, ginger, and garlic then blend until pretty smooth. Add the remainder of the marinade ingredients, aside from carrot. Blend a couple times until very smooth and then transfer to a large bowl where you’ll add the shredded carrot (use a cheese shredder to simplify your life). Add the meat of choice, this time I added ground turkey. Mix and set aside in the fridge for up to 8 hours before cooking so the flavors can develop.
When ready to cook, prepare rice on the side and other banchan if you want to make this a sort-of Korean meal (with kimchi, rice, lettuce, pickled radish, and so on). You can simply serve the grilled meat over rice, vermicelli or with vegetables on the side. Enjoy!