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 calories
carbohydrate: 63.4 g
cholesterol: 116.6 mg
fat: 66.9 g
fiber: 3.9 g
protein: 34.5 g
saturatedFat: 24.4 g
servingSize: -
sodium: 2394 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.

  3. Season meat with salt and a drizzle of vegetable oil. Toss.

  4. 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.

Recipe Yield

2 servings

Recipe Note

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.

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