Korean Beef Bulgogi
Classic Korean dish made with thinly sliced beef marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and other flavorful ingredients.
Equipment
- Skillet
- Tongs
- Box Shredder
- Bowls
- Measuring cups
- Measuring spoons
- knife
- cutting board
Ingredients
- 1 pound tender cut of beef like ribeye
- 1/4 cup soy sauce
- 1 cup shredded pear
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon Gochujang
- ground pepper to taste
Instructions
- SLICE THE BEEF: Carefully slice the beef ribeye into thin strips, ensuring you cut against the grain for maximum tenderness.
- PREPARE THE MARINADE: In a mixing bowl, combine the following ingredients to create the marinade: soy sauce, shredded pear, sesame oil, minced garlic, grated ginger, honey, gochujang, and ground pepper.
- MARINATE THE BEEF: Place the sliced beef into a large bowl and pour the marinade over it. Ensure all pieces are evenly coated by mixing thoroughly.
- MARINATION TIME: Cover the bowl and allow the beef to marinate in the refrigerator for at least one hour. For enhanced flavor, marinate overnight.
- COOK THE BEEF: Heat a skillet over medium-high heat and add a small amount of oil. Once the oil is hot, add the marinated beef in batches to avoid overcrowding. Sear the beef until it turns golden brown.
- FINISH AND SERVE: Once the beef is cooked, add sliced green onions to the skillet and stir to combine. Serve the bulgogi with steamed rice and a side of steamed vegetables for a complete meal.