Beef Bulgogi
Serves 2
10 mins prep
30 mins cook
240 mins Marinating Time
280 mins total
Thinly sliced beef ribeye marinated in a salty, sweet and tangy Korean style marinade.
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
