KOREAN BEEF BULGOGI

on

KOREAN BEEF BULGOGI


INGREDIENTS:


  • 1 1/2 pounds boneless rib eye steak
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds


DIRECTIONS:


  • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  • In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  • Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.


source : https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

Comments

Post a Comment