Korean Beef Bulgogi
Ingredients
The beef and marinade
-
1½
pound
flat iron steak
-
1
medium
onion
-
1
small
Asian pear
-
1
small
shallot
-
3
cloves
garlic
-
1
tablespoon
grated fresh ginger
-
2
tablespoons
soy sauce
-
1
tablespoon
roasted sesame oil
-
1
tablespoon
sugar
-
1
tablespoon
gochujang (Korean hot pepper paste)
-
1
teaspoon
freshly ground black pepper
-
1
tablespoon
canola or vegetable oil
Garnishes and sides
-
2
stalks
green onions
-
to taste
sesame seeds
-
to serve
white rice
Instructions
- Wrap the flat iron steak in plastic wrap and freeze for 1 to 2 hours.
- Thinly slice the steak across the grain into about ⅛-inch slices.
- Place the beef and chopped onion in a bag or bowl.
- In a food processor, combine Asian pear, shallot, garlic, and ginger until smooth.
- Add soy sauce, sesame oil, sugar, gochujang, and black pepper to the processor and pulse until combined.
- Pour the marinade over the beef and onions, mix well, and refrigerate for at least 30 minutes or overnight.
- Preheat a cast-iron skillet over high heat and add oil.
- Add the marinated meat and onions to the pan and cook, stirring constantly, until browned and caramelized, about 4-5 minutes.
- Garnish with chopped green onions and sesame seeds, and serve with rice.
Nutrition Facts (estimated)
Servings
4
Calories
430
Total fat
25g
Total carbohydrates
17g
Total protein
34g
Sodium
633mg
Cholesterol
112mg
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