Korean Bulgogi (Korean Barbecue Beef)

January 26, 2018
Created by Harmons
35 minutes - 2 hours
Serves 4
  • 1/4 Asian pear, grated
  • 3 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp Shaoxing rice wine
  • 1 tsp gochugaru Korean pepper
  • 1 Tbsp sesame oil
  • 2 Tbsp minced garlic
  • 2 Tbsp canola oil, divided
  • 1 lb thinly sliced beef, such as top sirloin
  • Kosher salt
  • 1 tsp ground black pepper
  • 2 tsp toasted sesame seeds
  • 1 Tbsp chopped green onions

In a large, resealable plastic bag, add pear, soy sauce, brown sugar, rice cooking wine, gochugaru, sesame oil, and garlic and stir to combine. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and mix everything to coat meat. Let sit at room temperature 30 minutes, or refrigerate up to 2 hours.

On a large grill over medium-high heat, add 1 tablespoon oil. When oil sizzles, carefully place strips of meat onto hot grill, season with salt and pepper and cook, in a single layer without moving, until lightly browned, about 1 minute. Turn over and continue to cook, tossing occasionally, until cooked through and crisp around edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 tablespoon vegetable oil, remaining meat, and more salt and pepper.

Serve topped with sesame seeds and green onions and steamed rice.