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Tongue Bulgogi

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Ingredients

Scale
  • 1 beef tongue

Marinade

  • 2 Tbsp soy sauce
  • 2 Tbsp light brown sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp mirin (or rice wine vinegar)
  • 1 Tbsp gochujang (or sriracha)
  • 2 tsp sesame seeds
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • 2 scallions, finely chopped

Garnish

  • bibb lettuce or butter lettuce
  • white rice
  • sesame seeds
  • scallions
  • sriracha

Instructions

  1. Place beef tongue in a large pot and add enough water to cover the tongue. Bring the water to a boil over medium-high heat then reduce heat to low and simmer the tongue for 2 hours. Note: you can use a pressure cooker or instant-pot to cook the tongue as well. Reduce cooking time to 45 minutes.
  2. Transfer the cooked tongue to a work surface and cool 10-15 minutes, until east to handle. Peel outer layer of skin from beef tongue. Slice the tongue into thin pieces and cool completely.
  3. Combine all of the marinade ingredients together in a bowl or large ziploc bag and add the cooled tongue slices. Flip slices to cover both sides with marinade then cover and place in the refrigerator for at least 1 hour.
  4. When ready to serve, heat a neutral oil such as vegetable or canola oil in a heavy bottom saucepan. Cook the marinated tongue slices for 2 minutes on each side, until slightly charred around the edges. The tongue can also be broiled or grilled.
  5. Serve tongue bulgogi in a lettuce wrap with white rice and a garnish of sesame seeds, scallions and sriracha.

Find it online: https://melindastrauss.com/2017/02/09/tongue-bulgogi/