Antelope Bulgogi

• About
• Latest Posts

Jeff Benda

Contributor at Harvesting Nature

Cooking gives me a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people's perceptions.My goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.

I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.

Latest posts by Jeff Benda (see all)

• Deer Sausage and Asparagus Quiche - September 18, 2023
• Buffalo Pheasant Wonton Cups - August 25, 2023
• Grilled Venison Steak Salad - July 24, 2023

Bulgogi is Korean for “fire meat”, but my version has just the right amount of heat so your date, or the entire family can enjoy these thinly sliced, super tender pieces of caramelized steak. I like serving mine with spicy Korean Kimchi, but my wife and 5 year old daughter prefer steamed or stir-fried bok choy or broccoli alongside, giving a nice balance to the richness of the meat. Gochujang, a chili paste common in Korean cooking, adds savory-salty heat to the dish. It can be found in Asian markets, some larger supermarkets, or online. Take 1 pound of steak from one of the pronghorn antelope (or deer) you harvested. Then tell your friend or spouse the meal you prepared for them was inspired by a Korean barbecue recipe from Joanna Gaines of Magnolia and “Fixer Upper”. They’ll be excited to try it, and will love it, and you will feel triumphant – just like you did after making that perfect shot on that animal.

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Like what we are creating? Buy us a coffee to say thanks!

Ingredients
1 pound antelope or venison steak, thinly sliced and cut across the grain
1 / 4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 / 2 teaspoon ground ginger
2 teaspoons gochujang (Korean chile paste) or you can substitute with 2 teaspoons sriracha
2 cups of cooked rice for serving
Kimchi or other cooked vegetable for serving
2 green onions, chopped for garnish

Directions

1. To make marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang in a bowl and mix well
2. Place thinly sliced meat in a one quart Ziploc bag, pour marinade over the top, seal bag, and place in fridge for 1 hour
3. While your meat is marinating, prepare 1 cup of uncooked rice, which will yield 2 cups of cooked rice (cook time for long grain white rice is between 15 and 20 minutes)
4. Prepare the vegetables
5. In a large cast iron skillet or similar 12-inch skillet, over medium-high, heat half of the meat with marinade in a single layer and cook until well browned, about 3 minutes. Transfer to a large plate. Repeat with the remaining half of the meat
6. To serve, spoon 1 / 2 cup of rice on each serving plate, divide cooked meat and sauce among each dish, garnish with chopped green onions, and serve vegetables on the side