Bulgogi

Bulgogi

Ingredients

• 1 lb Beef (ribeye or sirloin, thinly sliced)
• 3 tablespoons Soy sauce
• 1 tablespoon Sugar
• 1 tablespoon Sesame oil
• 4 cloves Garlic (minced)
• ½ medium Onion (thinly sliced)
• 2 stalks Green onion
• 1 teaspoon Sesame seeds (optional)
• ¼ teaspoon Black pepper
• 1 tablespoon Vegetable oil (for pan) (optional)

Instructions

1. If your beef is not pre-sliced, place it in the freezer for 20 minutes until slightly firm. This makes it much easier to cut thin. Slice it against the grain into pieces about ⅛ inch thick.
2. Make the marinade: In a large bowl, mix together 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, 4 minced garlic cloves, and ¼ teaspoon black pepper.
3. Add the sliced beef and sliced onion to the marinade. Mix well with your hands or tongs to coat every piece. Let it marinate for at least 15 minutes at room temperature, or up to overnight in the fridge.
4. Heat a large skillet or grill pan over high heat until very hot. Add a small drizzle of vegetable oil (optional — the beef fat will release).
5. Cook the beef in a single layer — do not overcrowd the pan or it will steam instead of sear. Cook 2–3 minutes per side until browned. Work in batches if needed.
6. Transfer to a plate. Garnish with chopped green onion and sesame seeds. Serve with a bowl of white rice.

From K-Kitchen — koreanhomecook.com