{"id":671,"date":"2021-11-23T16:18:49","date_gmt":"2021-11-23T16:18:49","guid":{"rendered":"https:\/\/prisedujour.com\/?p=671"},"modified":"2022-09-18T02:36:09","modified_gmt":"2022-09-18T02:36:09","slug":"spicy-and-tangy-goose-bulgogi","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/11\/23\/spicy-and-tangy-goose-bulgogi\/","title":{"rendered":"Savoureux Bulgogi d'outarde tendre et \u00e9pic\u00e9"},"content":{"rendered":"
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Spicy and Tangy Goose Bulgogi<\/h2>Course: Main<\/mark><\/span>Cuisine: Asian, Korean<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Marinating time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

50<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 1\/2 lb of waterfowl breasts (I used 2 goose breasts)<\/span><\/p><\/li>

  • <\/span>

    1 small pear, peeled, cored and chopped<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup reduced sodium soy sauce<\/span><\/p><\/li>

  • <\/span>

    2 tbsp brown sugar<\/span><\/p><\/li>

  • <\/span>

    2 tbsp toasted sesame oil<\/span><\/p><\/li>

  • <\/span>

    3 cloves garlic, minced<\/span><\/p><\/li>

  • <\/span>

    1 tbsp freshly grated ginger<\/span><\/p><\/li>

  • <\/span>

    1 tbsp gochujang (Korean red pepper paste), or 2 tsp of sriracha<\/span><\/p><\/li>

  • <\/span>

    2 tbsp vegetable oil<\/span><\/p><\/li>

  • <\/span>

    1 large white onion, in 0.5 cm (1\/4\u201d) juliennes<\/span><\/p><\/li>

  • <\/span>

    2 green onions, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    1 tsp toasted sesame seeds<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Add to a blender the pear, the soy sauce, the brown sugar, the sesame oil, the garlic, the ginger and the gochujang. Blend until smooth to make a marinade.<\/li>
    • Cut the goose breasts in half to half their thickness. Add the goose breasts and the marinade in a ziplock bag. Rest in the refrigerator for 30 minutes to overnight.<\/li>
    • Remove the breasts from the marinade and remove as much marinade as possible from the breasts, pat them dry and reserve the marinade.<\/li>
    • Heat a skillet under medium-high heat. When very hot, add 1 tbsp of vegetable oil and grill the halved goose breasts 2 minutes per side, or until medium-rare. Do not overlap the breasts in the skillet. You may have to do 2 batches.<\/li>
    • Remove the breasts from the skillet. Turn the heat down to medium. Add 1 tbsp of vegetable oil and the white onion. Cook for 5 minutes, until browned but still al dente. Add the marinade and remove the skillet from the heat. Stir to let the residual heat cook the marinade.<\/li>
    • Done! Slice the breasts in thin slices. Serve the breasts and the onions on a bed of rice, topped with sesame seeds and the green onions. Optionally accompanied with kimchi, sliced cucumbers, marinated bean sprouts or any other Korean marinated goods.<\/li><\/ul><\/div>

      Recipe Video<\/h3>