Pear Marinated Korean Bulgogi with Pear & Cucumber Kimchi

Download Image

Pear Marinated Korean Bulgogi with Pear & Cucumber Kimchi

Ingredients

  • Bulgogi Marinade (recipe follows)
  • 1 (15-ounce) can Pacific Northwest Canned Pears, sliced, in light syrup, drained, divided, juice reserved
  • 1-½ pounds round steak, sliced ¼ inches thick (slice while partially frozen)
  • 1 teaspoon toasted sesame oil
  • ¼ cup (1 ounce) baby carrots, cut in half lengthwise, then diagonally in thirds
  • 1 cup (1-½ ounces) baby spinach leaves, tightly packed
  • Chilled Pear and Cucumber Kimchi (recipe follows)
  • 1 cup (7 ounces) Jasmine rice
  • 1-¼ cups (10 ounces) water


BULGOGI MARINADE
(Yield: 1 cup)

  • ¼ cup (1 ounce) chopped white onion
  • 1 tablespoon + 1 teaspoon (½ ounce) chopped garlic
  • 1 teaspoon peeled, chopped ginger root
  • 2 tablespoons (1 ounce) dark soy sauce
  • ⅔ cup (approximately 5 ounces) reserved pear juice
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon red pepper flakes
  • ½ cup (4 ounces) canned sliced pears, sliced into ¼-inch thick slices


CHILLED PEAR AND CUCUMBER KIMCHI
(Yield: 2 cups)

  • 2-½ cups (8 ounces) cucumber, quartered and sliced ¼ inches thick
  • ⅔ teaspoon kosher salt
  • 1 tablespoon reserved pear juice
  • 1-⅛ teaspoons fish sauce
  • ⅛ teaspoon red pepper flakes
  • 1 tablespoon minced garlic
  • ¼ cup (1 ounce) ¼-inch thick sliced white onion
  • ¼ cup (1 ounce) julienned carrot
  • ½ cup (4 ounces) Pacific Northwest Canned Pears, sliced, in light syrup, cut in ¼-inch thick slices
  • 2 tablespoons (½ ounce) thinly sliced green onion
  • ¾ teaspoon sesame seeds

Method

Bulgogi Marinade: Place onion, garlic, ginger root, soy sauce, pear juice, and sesame oil in blender or food processor. Process until well blended.

Add the red pepper flakes and pour over the sliced round steak. Toss to combine. Gently fold in pear slices. Refrigerate for 30 minutes.

Chilled Pear and Cucumber Kimchi: Place cucumbers in a bowl and toss with the salt, coating all the cucumber slices. Let sit 30 minutes to draw out the water. Pour cucumbers into a colander to drain excess water. Squeeze cucumber pieces gently with paper towels. Place in a bowl.

In another small bowl, combine pear juice, fish sauce, red pepper, and garlic. Set aside.

Add onion slices and carrots to the bowl of prepared cucumbers. Gently fold in pear slices. Pour dressing over kimchi vegetables. Sprinkle in sesame seeds and green onions and stir to coat. Refrigerate.

Assemble: Place Jasmine rice and water in a medium saucepan. Simmer on low, covered, for 12 minutes. Remove from heat. Let rest for 10 minutes, then fluff with a fork. Keep covered until ready to use.

Meanwhile, remove marinated beef from refrigerator. Heat a heavy 12-inch skillet over medium high heat. Add 1 teaspoon of sesame oil to skillet to coat bottom. In 2 batches, add ½ of carrots and ½ of bulgogi to the skillet. Sauté until beef strips change color, about 4 minutes. Add ½ of spinach leaves and stir until wilted, about 1 minute. Remove from skillet and repeat with second batch of carrots, bulgogi, and spinach.

Serve ⅔ cup bulgogi mixture over ½ cup rice, topped with ⅓ cup kimchi on each plate.

Servings

Yield: 6 servings

Ingredients

  • Bulgogi Marinade (recipe follows)
  • 2 (15-ounce) cans Pacific Northwest Canned Pears, sliced, in light syrup, drained, divided, juice reserved
  • 3 pounds round steak, sliced ¼-inch thick (slice while partially frozen)
  • 2 teaspoons toasted sesame oil
  • ½ cup (2 ounces) baby carrots, cut in half lengthwise, then diagonally in thirds
  • 2 cups (3 ounces) baby spinach leaves, tightly packed
  • Chilled Pear and Cucumber Kimchi (recipe follows)
  • 2 cups (14 ounces) Jasmine rice
  • 2-½ cups (20 ounces) water


BULGOGI MARINADE
(Yield: 2 cups)

  • ½ cup (2 ounces) chopped white onion
  • 2 tablespoons + 2 teaspoons (1 ounce) chopped garlic
  • 2 teaspoons peeled, chopped ginger root
  • ¼ cup (2 ounces) dark soy sauce
  • 1-⅓ cups (approximately 10 ounces) reserved pear juice
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon red pepper flakes
  • 1 cup (8 ounces) canned sliced pears, sliced into ¼-inch thick slices


CHILLED PEAR AND CUMCUMBER KIMCHI
(Yield: 4 cups)

  • 5 cups (1 pound) cucumber, quartered and sliced ¼-inch thick
  • 1-⅓ teaspoons kosher salt
  • 2 tablespoons reserved pear juice
  • 2-¼ teaspoons fish sauce
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons minced garlic
  • ½ cup (2 ounces) ¼-inch thick sliced white onion
  • ½ cup (2 ounces) julienned carrot
  • 1 cup (8 ounces) Pacific Northwest Canned Pears, sliced, in light syrup, cut in ¼-inch thick slices ¼ cup (1 ounce) thinly sliced green onion
  • 1-½ teaspoons sesame seeds

Method

Bulgogi Marinade: Place onion, garlic, ginger root, soy sauce, pear juice, and sesame oil in blender or food processor. Process until well blended.

Add the red pepper flakes and pour over the sliced round steak. Toss to combine. Gently fold in pear slices. Refrigerate for 30 minutes.

Chilled Pear and Cucumber Kimchi: Place cucumbers in a bowl and toss with the salt, coating all the cucumber slices. Let sit 30 minutes to draw out the water. Pour cucumbers into a colander to drain excess water. Squeeze cucumber pieces gently with paper towels. Place in a bowl.

In another small bowl, combine pear juice, fish sauce, red pepper, and garlic. Set aside.

Add onion slices and carrots to the bowl of prepared cucumbers. Gently fold in pear slices. Pour dressing over kimchi vegetables. Sprinkle in sesame seeds and green onions and stir to coat. Refrigerate.

Assemble: Place rice and water in a medium saucepan. Simmer on low, covered, for 12 minutes. Remove from heat. Let rest for 10 minutes, then fluff with a fork. Keep covered until ready to use.

Meanwhile, remove marinated beef from refrigerator. Heat a heavy 12-inch skillet over medium high heat. Add 2 teaspoons of sesame oil to skillet to coat bottom. In 4 batches, add ¼ of carrots and ¼ of bulgogi to the skillet. Sauté until beef strips change color, about 4 minutes. Add ¼ of spinach leaves and stir until wilted, about 1 minute. Remove from skillet and repeat with three more batches of carrots, bulgogi, and spinach.

Serve ⅔ cup of bulgogi mixture over ½ cup rice, topped with ⅓ cup of kimchi on each plate.

Servings

Yield: 12 servings

Ingredients

2 lb carrots, sliced, no salt added, frozen, thawed
2 lb spinach, no salt added, frozen, thawed

Marinade
4 oz white onion, fresh, chopped
¼ cup garlic, fresh, minced
1 Tbsp 1 tsp ginger, fresh chopped
½ cup soy sauce, less sodium
2 ⅔ cups pear juice (reserved from canned pears)
¼ cup sesame oil
2 tsp red pepper flakes, dried

Kimchi
¼ cup pear juice (reserved from canned pears)
½ tsp red pepper flakes, dried
2 Tbsp garlic, fresh, minced
6 oz onion, fresh, thin sliced
6 oz carrots, fresh, julienned
1 lb cucumber, fresh, peeled, sliced
1 #10 can Pacific Northwest pears, canned, sliced, extra light syrup, drained and juice reserved
¼ cup 3 Tbsp sesame seeds
1 ¼ cup 1 Tbsp green onion, fresh, thin sliced

Beef and Vegetables
1 Tbsp sesame oil
3 lb 14 oz beef round steak, fresh or frozen, bottom strips
2 lb carrots, sliced, no salt added frozen, thawed
2 lb spinach, no salt added, frozen
Brown Rice
1 spray nonstick cooking spray
2 lb 10 oz brown rice, long-grain, parboiled
2 qt 2 ½ cups water, hot

Method

Thaw Vegetables: Remove frozen carrots and spinach from the freezer the day before. Thaw in refrigerator overnight. CCP: Hold at 40 °F or lower.

Bulgogi Marinade: Place onion, garlic, ginger root, soy sauce, pear juice, sesame oil, and red pepper flakes in blender or food processor. Process until well blended. Pour over sliced round steak. Cover and refrigerate for 30 minutes. CCP: Hold at 40 °F or lower.

Chilled Pear and Cucumber Kimchi: In a large bowl or steamtable pan, combine pear juice, red pepper flakes, and garlic. Add onion slices, julienned carrots, cucumber slices, and pear slices. Gently fold in fruit and vegetables into the sauce. Sprinkle in sesame seeds and green onions and stir to coat. Refrigerate. CCP: Hold at 40 °F or lower.

Cook Rice: Preheat oven to 350°F. Spray 12” x 20” x 2” steamtable pan with nonstick cooking spray. Place rice and hot water in pan. Stir to combine and cover tightly. Bake for 45 minutes to 1 hour or until water is absorbed. CCP: Cook to 165°F and Hold at 140 °F or higher.

Cook Beef: Remove marinated beef from refrigerator. Drain beef from marinade and discard marinade. Heat tilt skillet over medium high heat. Add sesame oil to skillet to coat bottom. Sauté beef strips until the edges begin to brown. Add thawed carrots. Cook for 2 minutes, stirring frequently. Add spinach leaves. Cook and stir frequently to keep spinach from burning on the bottom. Cook until beef and vegetables reach 155°F. CCP: Hold at 40 °F or lower.

Portion: 1 cup (#4 scoop) rice. Top with 6 fl oz spoodle (~3.8 oz wt) beef and vegetables, and a heaping 4 fl oz spoodle (~3.4 oz wt) kimchi. Hold Kimchi CCP: Hold at 40 °F or lower. Hold rice and beef and vegetables CCP: Hold at 140 °F or higher.

Note: 1 #10 can pears sliced, packed in juice or light syrup provides about 9 1/2 cups (66 oz) drained pears. We recommend using only U.S. grown and canned pears for the best flavor, quality, texture, and yield.

Servings

Yield: 21 servings