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).
Ingredients:
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
Recipe:
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!
