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