Bulgogi Beef
Tender, flavorful bulgogi beef marinated in a savory-sweet sauce and quickly seared to perfection.
1h 20m4Servings
Nutrition
490kcal
24gProtein
34gCarbs
29gFat
Ingredients
MARINADE
Minced Garlic
2 tbsp
Grated Onion
¼ cup
Grated Ginger
1 tbsp
Toasted Sesame Oil
1 tbsp
Brown Sugar
1 tbsp
Soy Sauce
3 tbsp
Gochugaru
1 tsp
Asian Pear
0.25 whole
BEEF
Boneless Short Rib
1 lb
Salt
To taste
to taste
Vegetable Oil
1 tbsp
FOR SERVING
Cooked Rice
2 cups
Scallions
2 stalks
Korean Chili Flakes
½ tsp
Equipment
Cast Iron Skillet
Instructions
1Marinate the Beef
1h
1hCombine Marinade Ingredients
In a large mixing bowl, combine minced garlic, grated onion, grated ginger, toasted sesame oil, brown sugar, soy sauce, gochugaru, and grated Asian pear.
Mix Marinade
Stir the marinade ingredients together until well combined.
Prepare Beef
Slice the boneless short rib into thin strips, about 1/8 to 1/4 inch thick, slicing against the grain.
Marinate Beef
Add the sliced beef to the marinade. Use your hands to thoroughly mix the beef and marinade, ensuring each piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 12 hours.
2Cook the Bulgogi
5m
5mPreheat Pan
Preheat a cast iron skillet over high heat. Add 1 tablespoon of vegetable oil.
Sear Beef
Add the marinated beef to the hot skillet in a single layer. If cooking more than 1 pound, do this in batches. Cook for about 2-3 minutes per side, or until done. The thin slices will cook very quickly.
Deglaze Pan (Optional)
If desired, add a splash of water to the pan after cooking the beef to deglaze and scrape up any flavorful browned bits.
3Serve
Plate Rice
Spoon cooked rice onto a serving plate.
Top with Beef
Arrange the cooked bulgogi beef over the rice.
Garnish
Garnish with sliced scallions and a sprinkle of Korean chili flakes.
Tips
For the best flavor, marinate the beef for at least 1 hour, but overnight is even better.
Ensure your pan is very hot before adding the beef to achieve a nice sear.
Don't overcrowd the pan when cooking; cook in batches if necessary to ensure proper searing.
The Asian pear in the marinade not only adds sweetness but also contains enzymes that help tenderize the beef.