Beef Bulgogi Korean BBQ
Bulgogi generally refers to thinly sliced beef marinated in a sauce that is a mix of soy sauce, sugar or honey, sesame oil, garlic, onion, and often pureed Asian pear. Many Korean home cooks tend to marinate the beef overnight and then grill or stir-fry it with sliced onions, scallions, mushrooms, and other vegetables
Ingredients
1 1/2 pounds lean steak, frozen (I used New York Strips)
1/3 cup soy sauce
2 1/2 tablespoons brown sugar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 bunch chopped green onions, whites and greens separated
1/2 teaspoon ground black pepper
1 teaspoon Sriracha or gochujang Korean chile paste
1 tablespoon toasted sesame seeds
Preparation
While the steak is frozen, trim the fat and slice across the grain paper-thin. Frozen meat is much easier to cut thin than thawed meat.
Place the steak strips in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, chopped onion whites, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes.
Heat a wok, large skillet, or grill to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.
Keyword: Main Beef
