Bulgogi

From Ironic Chefs

The classic Korean grilled beef dish. Marinade ingredients vary somewhat from recipe to recipe. We combined several versions found elsewhere on the web to make ours.

Ingredients

  • 2 lbs thinly sliced beef - we bought ribeye, pre-sliced-for-bulgogi, at Hmart
  • 1/2 medium onion
  • 6 cloves garlic
  • 1 small Asian pear, peeled and cored
  • 1/2 cup soy sauce
  • 1/2 cup rice wine
  • 1/4 cup sugar
  • 1 Tbsp honey
  • 2 Tbsp roasted sesame oil
  • 1 1/2 tsp black pepper
  • 2 Tbsp toasted sesame seeds
  • 4 scallions, thinly sliced
  • Additional sesame seeds and scallions for garnish

Directions

Puree onion, garlic, and pear in a food processor. Add soy sauce, rice wine, sugar, honey, sesame oil, and pepper. Pulse a few times to blend. Transfer to a bowl and stir in sesame seeds and scallions. Add beef, turn or stir to coat, and marinate 2+ hours in the refrigerator (we did about 6 hours).

Grill over high heat. With so many slices of meat, I found it impractical to individually lay them on the grill grates and then turn them. Instead, I used a grill pan, and treated it like a slow-motion stir fry. I spread a clump of meat out roughly using tongs, let it cook for maybe two minutes, and then turned and stirred. Repeat 4-5 times until cooked through. Depending on the size of your grill pan, you may need to do this in multiple batches.

You can also pan-fry bulgogi (on the stove).

Garnish with sesame seeds and scallions. (We forgot this.)

Serve over rice, or wrapped in lettuce with ssamjang.