bulgogi

Korean Beef Bulgogi

Total Time: 30 minutes active, 4 hours inactive

Servings: 4

Bulgogi, literally meaning “fire” and “meat. This well known Korean dish consists of thinly shaved meat that is marinaded in a sweet and savory soy flavored sauce that tastes like no other; it’s so easy to make and fun to eat with friends and family. The enzymes from the grated Asian pear sweeten and tenderize the pieces of caramelized beef. This flavorful dish can be easily prepared on a stove-top griddle or grill.

Ingredients

Marinade

  • 4 Tbsp low sodium soy sauce

  • 2 Tbsp sesame oil

  • 1 Tbsp honey

  • 2 Tbsp of brown sugar

  • 6 cloves garlic

  • ½ Asian pear

  • 1 Tbsp of Mirin (Japanese rice wine)

  • 1 tsp of freshly ground black pepper, or more or less depending on taste

Bulgogi

  • ½ onion

  • 4 white part of green onions/scallions (greens reserved)

  • ½ red bell pepper

  • 1½ lb thinly sliced beef New York Strip Steak or Chuck Steak

  • 1 Tbsp grape seed oil

  • ½ Tbsp toasted white sesame seeds for garnish

  • reserved green onions for garnish

Preparation

  1. To make the bulgogi marinade, in a large bowl, whisk together 4 Tbsp low sodium soy sauce, 2 Tbsp sesame oil, 1 Tbsp honey, and 2 Tbsp brown sugar.

  2. Grate ½ of an Asian pear and 6 cloves of garlic with a mircoplane grater in the same bowl .

  3. Add freshly ground black pepper and mix all together. Set aside

  4. Cut the onion into thin slices and cut the white part of the green onion into 1 inch pieces and then cut in half lengthwise.

  5. Cut the green part of the scallions into quarter inch pieces and set aside for garnish.

  6. Julienne the red bell pepper, add the onion and white part of the green onions into the marinade and mix all together.

  7. Mix in the meat, using plastic gloves, massage the meat thoroughly with hands to ensure every piece of meat is incorporated with the marinade.

  8. Set aside for at least 4 hours or best if overnight to allow the enzymes from the Asian pear to tenderize the meat.

  9. Drain off any excess marinade from the bulgogi and pat dry with a couple paper towels to make sure the meat sears instead of steams.

  10. In a large skillet or cast iron grill, heat 1 Tbsp grape seed oil over medium high heat.

  11. Cook the marinated meat in a single layer until cooked through, about 5 minutes.

  12. Transfer the meat to the plate and sprinkle with sesame seeds and the green part of the scallions.