Bulgogi- Korean BBQ Beef

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Easy to make, slightly sweet, perfectly salty, with a touch of heat, hands down, bulgogi is my favorite Korean dish.    

The first time I had a bulgogi at Korean BBQ joint it was love at first bite.  Since then I have been attempting to recreate the dish at home and I think I have finally nailed the marinade.  This dish is all about the marinade and the key is Korean pear.  The pear has a magical property that seems to transform the meat.  It super tender and when cooking the sugar caramelizes and forms a delicious char.   

The dish is a cinch to make. I typically prepare the marinade the night before I make the dish. Then, before heading to work I add the meat to the marinade and let it do its thing.  When I get home from work I make some rice and then cook the bulgogi while the rice is cook.  I should add bulgogi makes great lunch leftovers.  Or for a real treat, top with a fried egg and  eat the leftovers for breakfast.  Regardless of when you eat bulgogi your going to love it!

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Bulgogi

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4 servings

Ingredients

Marinade

• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar mirin
• 2 cloves minced garlic
• 1/2 of a Korean pear grated alteranetely you can use 1 medium apple
• 1 tablespoon minced ginger
• 1 teaspoon ground pepper
• 2 teaspoons crushed red peppers

Beef

• 1 tablespoon sesame oil
• 1 pound thinly sliced sirloin
• 1 onion thinly sliced
• 3 tablespoons thinly sliced chives

Instructions

Marinade

1. In a medium sized bowl, whisk marinade ingredients together until combined. Add meat and mix until meat is coated with marinade. Cover with a lid and refrigerate for a minimum of 3 hours.

Beef

1. Remove beef from bowl and drain. Add onions to beef.
2. Heat a pan on high heat. Add beef slices individually with a few onions. Cook beef for 1-2 minutes on each side. Once cooked reserve beef. Top with chives and serve with cooked rice.