Bulgogi, or Korean beef barbecue, is undoubtedly one of the most quintessential delicacies in South Korea. A classic staple in Korean households, Bulgogi is a dish of thinly sliced steak and marinated in a savory-sweet sauce and cooked over a flame. It is sure to pop up on almost every menu in the country. Here is how you can make this renowned meal at home (for 4-6 people).
680 grams of boneless rib eye steak
½ of a pear, peeled and coarsely grated
60 ml. of reduced sodium soy sauce
2 tablespoons of light brown sugar
2 tablespoons of toasted sesame oil
3 cloves of garlic *minced
1 tablespoon of freshly grated ginger
1 tablespoon of gochujang (Korean red pepper paste)
2 tablespoons of vegetable oil
2 green onions *thinly sliced
1 teaspoon of toasted sesame seeds
1.Wrap the steak in plastic wrap, and place it in the freezer for 30 minutes. Then, unwrap it and cut it along the grain into slices about 6 millimeters thick.
2.In a medium bowl, combine the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Then, in a 3- or 4-liter Ziploc bag, combine the soy sauce mixture and steak. Later on, marinate it for at least 2 hours to overnight.
3.Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add the steak to the grill pan in a single layer and cook, flipping once, until it is charred and cooked through (about 2-3 minutes per side). Then, repeat it with the remaining 1 tablespoon of vegetable oil and steak.
4.Lastly, garnish the dish with green onions and sesame seeds, serving it immediately.
Enjoy your meal!