Bulgogi, or Korean barbecued beef, is made with marinated sliced beef. Most recipes call for crushed pear to tenderize the meat. My boyfriend's Korean mother says Coca-Cola can also be used for the same purpose. This recipe uses very thinly-sliced sirloin steak, so tenderization isn't necessary. It's delicious served with rice, lettuce leaves, and chile paste or kimchi.
Ingredients
- soy sauce: 0.33333 cup
- green onions, chopped, dark green parts separated from white and light green parts: 2 piece
- yellow onion: 0.25 piece (sliced)
- white sugar: 3 Tbsp
- garlic: 3 clove (minced)
- sesame seeds: 2 Tbsp (toasted)
- sesame oil: 1 Tbsp
- Korean red pepper flakes: 0.25 tsp
- fresh ginger: 0.25 tsp (minced)
- ground black pepper: 0.125 tsp
- ½ pounds beef sirloin steak, cut very thin using kitchen shears: 1 piece
- honey: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Whisk soy sauce, white and light green parts of green onions, yellow onion, sugar, garlic, sesame seeds, sesame oil, red pepper flakes, ginger, and black pepper together in a large glass or ceramic bowl. Dotdash Meredith Food Studios
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Add steak slices and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour, or up to 1 day. Dotdash Meredith Food Studios
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Heat a wok or large skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Dotdash Meredith Food Studios
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Garnish bulgogi with dark green parts of green onions. Dotdash Meredith Food Studios
