Air Fryer Bulgogi with Zucchini
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 886
- Total Fat
- 62
- Saturated Fat
- 22
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 29
- Protein
- 47
- Cholesterol
- 154
- Sodium
- 1876
- Total: 25 min
- Active: 10 min
Ingredients
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons mirin
2 tablespoons toasted sesame oil
3 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 large zucchini (about 10 ounces), halved lengthwise and cut on the bias into 1/2-inch pieces
1 pound thinly sliced ribeye or other thinly sliced beef (see Cook’s Note)
Toasted sesame seeds and white rice, for serving
Directions
Special equipment:
a 6-quart air fryer- Preheat a 6-quart air fryer to 400 degrees F.
- Whisk the soy sauce, sugar, mirin, sesame oil, garlic, 1/2 teaspoon pepper and 2 tablespoons water together in a large bowl until most of the sugar is dissolved and the marinade is homogenous. Set aside 1 tablespoon of the marinade in a medium bowl, add the zucchini and 1/4 teaspoon salt and toss well until coated. Add the beef to the remaining marinade and toss until the beef is well coated.
- Transfer the marinated beef to the air fryer basket and air fry until the ribeye is browned on top and cooked through, about 10 minutes. Carefully transfer the beef to a serving plate and without cleaning the basket transfer the marinated zucchini to the basket and air fry until the zucchini is browned on top and cooked through, 5 to 6 minutes.
- While the zucchini is cooking, tear the beef into bite-size pieces. Transfer the zucchini to the same serving plate with the beef and pour the residual marinade from the bottom of the air fryer over the beef. Sprinkle with sesame seeds and serve with rice.
Cook’s Note
You can find many options for thinly sliced beef in Korean grocery stores; ones labeled bulgogi are typically ribeye but any beef that is cut about 1/8 inch thick will do.