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Bulgogi Beef (Korean-Style Barbecue)

Bulgogi Beef (Korean-Style Barbecue)

Cost $15, save $10

Source: Recommended by CookPal

  • 120 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥩 1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices

  • Vegetables

    • 🧄 4 cloves garlic, finely crushed
    • 🧅 ¼ cup grated yellow onion
    • 🧅 2 sliced green onion tops for garnish

  • Fruits

    • 1 tablespoon freshly grated gingerroot
    • 🍐 ⅓ cup freshly grated Asian pear

  • Condiments & Spices

    • 1 tablespoon toasted sesame oil
    • 1 tablespoon light brown sugar, or to taste
    • ¼ cup soy sauce
    • 1 tablespoon Korean red pepper flakes (gochugaru)
    • ½ teaspoon kosher salt

  • Oils

    • 1 tablespoon vegetable oil, plus more for brushing skillet

  • Others

    • 🍚 2 cups hot steamed rice, or as needed

STEPS

1

Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.

2

Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.

3

Season meat with salt and a drizzle of vegetable oil. Toss.

4

Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side.

5

Serve over hot rice and top with green onion slices.

NUTRIENTS

Per 1 serving

🔥

998

Calories

  • 35
    Protein
  • 63
    Carbs
  • 67
    Fats

💡 Thinly slicing the beef enhances its flavor absorption.You can marinate the meat overnight for a richer taste, although the recipe suggests 1-2 hours for rapid prep.Make sure the skillet is extremely hot before cooking to achieve the right caramelization.For a low-carb variation, serve over cauliflower rice instead of steamed rice.