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Bulgogi (Korean Beef Barbecue)
A delicious recipe for Bulgogi (Korean Beef Barbecue) that anyone can make at home. No need to make a trip to a specialty market – our recipe uses commonly-found ingredients.
Ingredients
2 1/2 pounds ribeye or strip steak (after trimming, 1 3/4 pounds)
1/2 Asian pear or one full Bosc pear, peeled and cored and coarsely cut up
1/4 cup yellow onion, coarsely chopped
4 medium garlic cloves
1 piece of peeled ginger, about one inch
1 tablespoon Gochujang
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil
1 tablespoon rice syrup (or honey, corn syrup, agave, or golden syrup)
1/2 teaspoon freshly ground black pepper
4 scallions sliced
1 large carrot, peeled and sliced into quarter inch thick slices on the bias
1/4 cup vegetable oil
For Serving
Additional sesame seeds and sliced scallions, for garnish
Cooked Sticky Rice
Kimchi
Leafy Green Lettuce (if making lettuce wraps)
Sauce
1 tablespoon Gochujang
1/4 cup Miso paste (fermented bean paste)
2 tablespoons honey
2 teaspoons sesame oil
3 scallions sliced
2 teaspoons sesame seeds
Instructions
- Trim the steaks of all visible fat and connecting tissue and then freeze the trimmed steaks for 30 minutes. This will make them easier to slice.
- Remove steaks from the freezer and cut quarter inch thick strips against the grain. Place into a gallon zip lock bag.
- In a food processor, place Asian pear, yellow onion, garlic cloves, ginger, Gochujang, soy sauce, brown sugar, sesame oil, rice syrup, and black pepper and puree to a smooth consistency.
- Pour into the bag with the beef along with scallions and carrots. Seal and marinate per chef tips above based on your beef cut.
- While beef is marinating, if you plan to serve with sticky rice, get that ready.
- Make the (optional) sauce by combining all ingredients.
- Heat the grill to high and preheat a perforated grill pan. (Or turn on broiler and line two sheet trays with foil and racks, or heat a ribbed grill pan).
- Pour the marinated beef into a colander and run a little water to loosen up the marinade so it drains. Move the meat around to try and drain off as much liquid as possible. Take a wad of paper towels and push them into the beef to try and absorb any last liquid.
- Brush the vegetable oil over the preheated perforated grill pan and lay out the beef strips, carrots and scallions and brush the top with more oil. (May need to cook in batches depending on the size of your grill pan). Cook for 2 minutes on one side until browned and caramelized, flip and cook for a minute or two on the other side.
- Or if broiling, line two sheet trays with foil and racks and brush oil over the racks. Lay out beef strips and carrots between the two pans without letting the pieces touch each other. Then brush the vegetable oil all over the tops of the beef and carrots and broil for 2-4 minutes on one side until browned and caramelized. No need to flip and cook the second side if broiling. They should be fully cooked.
- Move all the beef and carrots to a platter and garnish with chopped scallions and sesame seeds.
- You can serve two different ways; By placing the beef, rice and kimchi on a serving plate and topping the beef with some of the sauce or fill a lettuce leaf with the beef and smear on some sauce and serve the rice and kimchi on the side.
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