Beef Bulgogi
Thinly sliced beef ribeye marinated in a salty, sweet and tangy Korean style marinade.
Ingredients
- 2 pounds of ribeye, thinly sliced
- 1 small pear, peeled, grated
- 1/3 cup of soy sauce
- 1/4 cup of brown sugar
- 3 tablespoons of toasted sesame oil
- 5 cloves of garlic, finely minced
- 1 inch of ginger, grated
- 2 tablespoons of gochujang
- 1 tablespoon of rice wine vinegar
- 2 green onions, thinly sliced
- vegetable oil (for frying)
- green onions, thinly sliced (garnish)
- white sesame seeds (garnish)
Instructions
- Combine 2 pounds of thinly sliced beef with 1 small peeled and grated pear, 1/3 cup of soy sauce, 1/4 cup of brown sugar, 3 tablespoons of toasted sesame oil, 5 cloves of finely minced garlic, 1 inch of grated ginger, 2 tablespoons of gochujang, 1 tablespoon of rice wine vinegar and 2 chopped green onions
- Mix well to combine and then transfer into a zip lock bag
- Chill the marinating beef for a few hours or overnight
- Before cooking, allow the marinating beef to come to room temperature for about 30 minutes
- Place a large skillet or grill pan over medium to medium high heat and add 1/4” to 1/2” of vegetable oil into the skillet
- Once the oil is very warm, carefully place strips of beef into the skillet and cook, turning occasionally, until the beed is lightly charred
- Transfer the seared beef onto a plate and repeat the process with the remaining beef
- Garnish with thinly sliced green onions and white sesame seeds
- Serve the beef bulgogi with rice, noodles or vegetables