Beef Bulgogi

Tags: #Korean #beef #stovetop #meat Serving: 4 servings Total time: 1 hour 20 minutes

Classic Korean marinated beef, thinly sliced and seared hot for caramelization, served with rice and crisp lettuce.

Ingredients

• 600 g beef ribeye or sirloin, thinly sliced across the grain
• 150 g yellow onion, thinly sliced
• 20 ml neutral oil (e.g., grapeseed), divided
• 10 g toasted sesame seeds
• 20 g green onion, thinly sliced, divided (10 g for marinade, 10 g for garnish)
• 600 g steamed short-grain rice, for serving
• 120 g lettuce leaves, for serving

Marinade

• 60 ml soy sauce
• 30 g granulated sugar
• 30 ml mirin (rice wine)
• 15 ml toasted sesame oil
• 120 g Korean pear, finely grated (or Asian pear)
• 15 g garlic, minced
• 10 g ginger, minced
• 2 g ground black pepper
• 3 g gochugaru (Korean red pepper flakes), optional

Steps

1. Freeze the beef until firm at the edges, 20 minutes.
2. Slice the beef across the grain into 2 mm slices.
3. Place the soy sauce in a large mixing bowl.
4. Add the sugar to the bowl.
5. Add the mirin to the bowl.
6. Add the sesame oil to the bowl.
7. Add the grated pear to the bowl.
8. Add the minced garlic to the bowl.
9. Add the minced ginger to the bowl.
10. Add the ground black pepper to the bowl.
11. Add the gochugaru to the bowl.
12. Add 10 g of the sliced green onion to the bowl.
13. Whisk the marinade until the sugar dissolves.
14. Add the sliced onion to the marinade.
15. Add the sliced beef to the marinade.
16. Massage the beef until evenly coated.
17. Cover the bowl.
18. Refrigerate for 30 minutes.
19. Preheat a large cast-iron skillet over high heat for 3 minutes.
20. Add 10 ml of the neutral oil to the skillet.
21. Heat the oil until shimmering.
22. Lift half of the beef from the marinade.
23. Shake excess marinade from the lifted beef.
24. Add the beef and some onions to the skillet in a single layer.
25. Spread the beef to maximize surface contact.
26. Sear the beef without stirring for 90 seconds.