Korean beef bulgogi
Thin beef slices marinated in soy sauce and grated Asian pear, then cooked with onion and scallions.
- Prep
- 40 min
- Cook
- 8 min
Scale the recipe
Ingredients
- beef rib eye Weigh raw, sliced 2–3 mm thick
- 400 g
- onion
- 80 g
- scallion
- 30 g
- neutral cooking oil
- 2/3 T
Seasonings
- grated Asian pear
- 3 T
- regular soy sauce
- 2 T + 1/2 T
- sugar
- 1 T
- minced garlic
- 2/3 T
- toasted sesame oil
- 2/3 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the meat and vegetables
Separate the slices in 400 g of meat. Thinly slice 80 g of onion and cut 30 g of scallions into 4 cm lengths. Keep the vegetables separate from the raw meat.
-
Mix the marinade
Stir together 3 T of grated pear, 2 T + 1/2 T of soy sauce, 1 T of sugar, 2/3 T of garlic and 2/3 T of sesame oil.
-
Marinate the meat
Toss the beef, onion and scallions with the marinade, cover and refrigerate for 30 minutes.
-
Cook the bulgogi
Heat a broad skillet over medium-high heat and add 2/3 T of oil. Add small batches of the meat and vegetables. Spread out and turn the slices, checking the thickest pieces with a food thermometer for at least 63°C inside.
-
Rest and finish
Transfer the cooked meat to a clean plate, let it rest for 3 minutes and sprinkle with 1/3 T of toasted sesame seeds.
