Description:

This is a Korean fusion dish with complex taste and flavor. It is quite common stir fry beef and cabbage together for making bulgogi, but I twisted a traditional recipe to make a new and different Korean fusion food. Try this! It’s delicious!

Ingredients 1:

• A half pound of beef chuck/sirloin, stir-fry cut
• A half head of cabbage, diced
• A serrano pepper (or Cheongyang chilli pepper), sliced
• 1 Tbsp of butter
• 4 cloves of garlic, chopped
• A bit of sesame for garnish
• 2Tbsp of cooking wine
• 2 ounces of water
• 2Tbsp of cooking oil (canola/corn/vegetable)

Ingredients 2, for sauce: Mix the following ingredients for preparing the sauce.

• 2Tbsp of soy sauce
• 0.5Tbsp of Worcestershire sauce
• 1Tbsp of oyster sauce
• 1Tbsp of sugar
• 1Tbsp of mirin
• A bit of ginger powder
• A bit of onion powder
• A bit of water
• A bit of ground black pepper

How to cook:

1. Heat a stainless steel Sauté pan or wok with high heat, and add the cooking oil.
2. Remove any moist from beef, and put this into the pan. Stir well.
3. When the beef becomes nice brown, put the cooking wine. Deglaze the fond well. You may need to put more water for deglazing.
4. When the pan becomes dry enough, reduce the heat as medium-high, and put garlic and serrano pepper. Stir well.
5. When you can smell garlic and pepper enough, put water into the pan. Add all cabbage, and stir well.
6. Cover the pan with a lid, and leave it for 1 minute.
7. Open the lid, and while stirring, add the butter. When the butter is melted all, add the prepared sauce. Stir well.
8. Stir for about 2 minutes.
9. Done. Move all to a plate, and put some sesame for garnish.
10. Enjoy!