Beef Bulgogi on Korean Miso Whipped Potatoes | Potato Recipe

Name: Beef Bulgogi on Korean Miso Whipped Potatoes | Potato Recipe
Ingredients: 2 pounds (908g) Beef tenderloin, sliced thinly; 1 cup (240ml) Pureed pear; 1/2 cups (120ml) Onion purée; 8 cloves (40g) Minced garlic; ¾ tablespoon (8g) Minced ginger; 2 each (30g) Chopped green onion; ¼ cup (60ml) Soy sauce; ¼ cup (80g) Brown sugar; ¼ teaspoon (1g) Ground black pepper; 2 tablespoons (30ml) Toasted sesame oil; 1/3 cup (50g) Thin slices of carrot; 1 each (908g) Medium Head Napa cabbage (about 2 pounds); 1/4 cup (16g) Sea salt or kosher salt; 6 each (30g) Garlic Cloves, chopped; 1 teaspoon (4g) Fresh Ginger, grated; 1 teaspoon (10g) Granulated sugar; 2 tablespoons (30ml) Fish sauce or salted shrimp paste; 3 tablespoons (25g) Korean red pepper flakes (gochugaru); 8 ounces (240g) Korean radish or daikon radish, peeled and cut into julienne strips (1/8”x1/8”x2-3”); 4 each (50g) Medium scallions, trimmed and cut into 1-inch pieces; 2.2lbs (1 kg) Prepared Mashed Potatoes (Dehy), *Fresh or Frozen Prepared Mashed Potatoes can be subbed; 2-3/4 cups (660ml) Water; 4 1/2 tablespoons (75g) Butter, Unsalted; ½ teaspoon (1g) Salt; 1-1/2 cups (360ml) Milk; 3 cups (150g) Potato Flakes; 1-1/2 tablespoons (24ml) Doenjang (Korean Miso) *Japanese Miso can be subbed; 2 tablespoons (8g) Sesame Seeds (White and Black)

potatogoodness.com

Tender Beef Bulgogi on a light and fluffy pile of mashed potatoes, flavored with Korean miso.

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Ingredients

2 pounds (908g) Beef tenderloin, sliced thinly
1 cup (240ml) Pureed pear
1/2 cups (120ml) Onion purée
8 cloves (40g) Minced garlic
¾ tablespoon (8g) Minced ginger
2 each (30g) Chopped green onion
¼ cup (60ml) Soy sauce
¼ cup (80g) Brown sugar
¼ teaspoon (1g) Ground black pepper
2 tablespoons (30ml) Toasted sesame oil
1/3 cup (50g) Thin slices of carrot
1 each (908g) Medium Head Napa cabbage (about 2 pounds)
1/4 cup (16g) Sea salt or kosher salt
6 each (30g) Garlic Cloves, chopped
1 teaspoon (4g) Fresh Ginger, grated
1 teaspoon (10g) Granulated sugar
2 tablespoons (30ml) Fish sauce or salted shrimp paste
3 tablespoons (25g) Korean red pepper flakes (gochugaru)
8 ounces (240g) Korean radish or daikon radish, peeled and cut into julienne strips (1/8”x1/8”x2-3”)
4 each (50g) Medium scallions, trimmed and cut into 1-inch pieces
2.2lbs (1 kg) Prepared Mashed Potatoes (Dehy), *Fresh or Frozen Prepared Mashed Potatoes can be subbed
2-3/4 cups (660ml) Water
4 1/2 tablespoons (75g) Butter, Unsalted
½ teaspoon (1g) Salt
1-1/2 cups (360ml) Milk
3 cups (150g) Potato Flakes
1-1/2 tablespoons (24ml) Doenjang (Korean Miso) *Japanese Miso can be subbed
2 tablespoons (8g) Sesame Seeds (White and Black)