Beef Bulgogi
Serves 4
This is so delicious. It's not particularly traditional, but it's easy to make and very, very good. It’s well worth seeking out a Korean market, where you can find convenient packages of thinly sliced beef perfect for this dish.
Ingredients #
For Marinade: #
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 3 tbsp brown sugar
- 8 cloves garlic, crushed and chopped
- 1/2 asian pear or 1 small apple
- Freshly ground black pepper
For Bulgogi: #
- 1/2 large yellow onion, thinly sliced lengthwise
- 3 scallions, cut into 3" lengths and then cut in half
- 1 big carrot, peeled, and then peeled into ribbons with the peeler
- 1 red bell pepper, sliced thinly
- 1 jalapeno pepper, sliced thinly lengthwise
- 1 - 1 1/2 lb. thinly sliced ribeye or chuck
- 1 tbsp sesame oil
- 1/2 tbsp toasted white sesame seeds
Instructions #
Make the marinade #
In a large bowl, combine the soy sauce, sesame oil, brown sugar, chopped garlic and black pepper. Grate the apple into the mixture, and stir to combine thoroughly.
Add the vegetables to the marinade and stir to coat. Add the meat to the marinade, being careful to separate every slice. Mix everything together thoroughly with your hands.
Set aside for at least 30 minutes, or (better) refrigerate overnight.
Make the bulgogi #
In a large heavy skillet (cast iron works well), heat 1 tbsp sesame oil over high heat until on the verge of smoking. Cook the marinated mixture in a single layer, working in batches if necessary, until cooked through (about 4-5 minutes). There should be some browning on the meat, and charred spots on the vegetables.
Sprinkle with sesame seeds and serve with sticky rice.