Ostrich Bulgogi is a cool new take on the classic Korean favorite. Imagine this: the sizzle of a grill, the sweetness of traditional bulgogi, but wait, we're swapping out the regular beef for juicy ostrich meat – yeah, you heard that right! Ostrich meat's not only tender but also healthier. We're marinating it in a mix of soy sauce, sesame oil, garlic, and a bunch of spices that'll make your taste buds do a happy dance. So, whether you're a K-food aficionado or just up for an adventure, Ostrich Bulgogi brings Korea's fantastic flavors with a twist.
Ingredients For Marinade
1 package of ostrich Top Loin
½ cup of crushed asian pear puree
½ cup of yellow sweet onion puree (the other half of your onion will be sliced thinly and put in with the meat)
4 cloves of minced garlic
1 Tbsp of minced ginger
1 chopped green onion
4 Tbsp of soy sauce
3 Tbsp of sugar (brown or white)
A pinch of ground black pepper
1 Tbsp of toasted sesame oil
Sesame seeds and half a green onion for garnish
Preparation
Cut asian pear and onion in half, then into cubes and place them into a blender. Thinly slice the other onion half and set aside.
Peel and add ginger and garlic into the blender along with your whole green onion, soy sauce, sugar and black pepper.
Blend ingredients until it forms a puree.
While that is blending, cut your ostrich into thin strips and set aside in a bowl along with your thinly sliced onions.
Pour your blended puree/marinade over the meat and onions. Massage into meat.
Let the meat marinate for 30 mins. at least, but ideally 2-3 hrs. or even overnight.
After the meat has absorbed the marinade, heat up toasted sesame oil in a pan.
Once the pan is hot, add meat and onions and let it cook until you get nice color and caramelization.
Once the meat is done, serve with rice and top with sesame seeds and green onions. You can also serve with Korean side dishes (Banchan) such as kimchi, lettuce, etc. Here's a list of various Korean side dishes you can enjoy your bulgogi with!
