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Bulgogi Beef (Korean-Style Barbecue)

4

0 min

Bulgogi Beef (Korean-Style Barbecue)

Bulgogi Beef (Korean-Style Barbecue) Photo 1

Category

Beef Recipes

Time

0 min

Serving

2 persons

Calories

998

Rating

4.00★ (57)

Cuisine

Korean
Author: Victoria Buriak
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 Korean-style BBQ recipe has a fairly fast-acting marinade, so I go with an hour or two.

Ingredients

  • ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices: 1 piece
  • garlic, finely: 4 clove (crushed)
  • yellow onion: 0.25 cup (grated)
  • freshly grated gingerroot: 1 Tbsp
  • sesame oil: 1 Tbsp (toasted)
  • light brown sugar: 1 Tbsp (to taste)
  • freshly grated Asian pear: 0.33333 cup
  • soy sauce: 0.25 cup
  • Korean red pepper flakes (gochugaru): 1 Tbsp
  • kosher salt: 0.5 tsp
  • vegetable oil, plus more for brushing skillet: 1 Tbsp
  • hot steamed rice: 2 cups (or as needed)
  • green onion tops: 2 piece (for garnish, sliced)

Metric Conversion

Stages of cooking

Bulgogi Beef (Korean-Style Barbecue) Photo 21
Bulgogi Beef (Korean-Style Barbecue) Photo 32
Bulgogi Beef (Korean-Style Barbecue) Photo 43
Bulgogi Beef (Korean-Style Barbecue) Photo 5 4
  1. Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
    Bulgogi Beef (Korean-Style Barbecue) Photo 2
  2. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
    Bulgogi Beef (Korean-Style Barbecue) Photo 3
  3. Season meat with salt and a drizzle of vegetable oil. Toss.
    Bulgogi Beef (Korean-Style Barbecue) Photo 4
  4. Brush a cast iron skillet with a little vegetable oil and place over high heat. When the 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. Chef John
    Bulgogi Beef (Korean-Style Barbecue) Photo 5

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