Best Bulgoki - Korean Barbeque Beef recipe
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Ingredients
- 6 scallions, chopped ½ cup coarsely grated pear 3 tablespoons dark soy sauce 3 tablespoons sesame oil 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon brown sugar, or more to taste 4 cloves garlic, grated 1 teaspoon lime juice 1 teaspoon grated fresh ginger ½ teaspoon ground black pepper ¼ teaspoon red pepper flakes 1 pound beef top sirloin, thinly sliced ¼ cup soy sauce 3 tablespoons water 2 tablespoons gochujang (Korean chile paste) 1 teaspoon brown sugar 1 teaspoon mirin (Japanese sweet wine)
Nutrition Info
- 298.5 caloriescarbohydrate: 14.3 gcholesterol: 48.9 mgfat: 16.8 gfiber: 1.7 gprotein: 21.4 gsaturatedFat: 4 gservingSize: -sodium: 1942.1 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Best Bulgoki - Korean Barbeque Beef
Directions
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Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl, pour into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Transfer beef slices from marinade to preheated grill, reserving marinade, cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.