Bulgogi Beef (Korean-Style Barbecue) recipe
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Ingredients
- 1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices 4 cloves garlic, finely crushed ¼ cup grated yellow onion 1 tablespoon freshly grated gingerroot 1 tablespoon toasted sesame oil 1 tablespoon light brown sugar, or to taste ⅓ cup freshly grated Asian pear ¼ cup soy sauce 1 tablespoon Korean red pepper flakes (gochugaru) ½ teaspoon kosher salt 1 tablespoon vegetable oil, plus more for brushing skillet 2 cups hot steamed rice, or as needed 2 sliced green onion tops for garnish
Nutrition Info
- 997.5 caloriescarbohydrate: 63.4 gcholesterol: 116.6 mgfat: 66.9 gfiber: 3.9 gprotein: 34.5 gsaturatedFat: 24.4 gservingSize: -sodium: 2394 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Bulgogi Beef (Korean-Style Barbecue)
Directions
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Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
Season meat with salt and a drizzle of vegetable oil. Toss.
Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.