Bulgogi
Ingredients
The beef and marinade
-
1 1/4
lbs
top sirloin steak
-
1/3
cup
grated pear
-
1/3
cup
thinly sliced green onions (light portion)
-
1
Tbsp
minced garlic
-
2
tsp
minced fresh ginger
-
3
Tbsp
soy sauce
-
1
Tbsp
rice wine or mirin
-
1
Tbsp
sesame oil
-
2
Tbsp
granulated sugar
-
1/2
tsp
black pepper
-
4
tsp
vegetable oil
For garnish
-
to taste
toasted sesame seeds
Instructions
- Freeze the steak for 1 to 2 hours for easier slicing, then slice into long strips about 1 to 1 1/2 inches wide and thinly slice against the grain into 2-inch pieces.
- In a mixing bowl, whisk together the grated pear, light portion of green onions, garlic, ginger, soy sauce, rice wine, sesame oil, sugar, and black pepper.
- Toss the beef with the marinade mixture, cover, and refrigerate for at least 1 hour and up to 24 hours.
- Preheat a cast iron skillet over moderately high heat, add 2 tsp of vegetable oil, and coat the bottom of the skillet.
- Sear half of the steak in the skillet until browned, about 30 to 60 seconds per side, then transfer to a plate.
- Wipe the skillet clean with damp paper towels, add the remaining vegetable oil, and repeat the searing process with the remaining steak.
- Serve the bulgogi immediately, garnished with sliced green onion greens and toasted sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
309
Total fat
13g
Total carbohydrates
12g
Total protein
34g
Sodium
838mg
Cholesterol
84mg
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