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 calories
carbohydrate: 14.3 g
cholesterol: 48.9 mg
fat: 16.8 g
fiber: 1.7 g
protein: 21.4 g
saturatedFat: 4 g
servingSize: -
sodium: 1942.1 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

This is the best bulgoki recipe I've come up with--adapted from a few different ones. It is very forgiving and you can adjust sweetness and spiciness as you prefer. Serve over rice.

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