Korean Beef Bulgogi
photo by Chele_T
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. Use a sharp)
- garlic, 5 minced cloves (I used a garlic press)
- ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece)
- 1 medium yellow onion, peeled
- 2⁄3 cup soy sauce
- 2 tablespoons toasted sesame seed oil
- 2 -4 tablespoons white sugar (I like mine on the sweeter side, I went with 4)
- cracked pepper, to taste
- 1 onion (this one is for cooking)
- 1⁄2 cup shredded carrot
- crushed red pepper flakes, to taste
directions
- Using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery).
- Mix together with the soy sauce and minced garlic, and 2 T sugar then taste for sweetness. If it’s not quite sweet enough for your tastes, add all of the sugar.
- Put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil, and cracked pepper to taste.
- massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
- Cover and store in the fridge for at least a few hours, preferably overnight.
- When it's time to cook: Cut the second onion in half lengthwise and slice into thin strips.
- Heat an unoiled non-stick frying pan at med-hi heat. Add beef with marinade, red pepper if using, carrot and onion. Cook till done, about 10-15 minutes.
- Serve over rice.
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RECIPE SUBMITTED BY
Chele_T
Salem, Virginia
I am a culinary school graduate now practicing in my home kitchen. I currently teach special education. I have two beautiful girls, 18 and 10, who both drive me nuts in their own special ways ;). I LOVE to cook, but I HATE to clean up. I enjoy trying new foods. I may need to seek help for my recipe addiction. I have more recipes than I could ever use, but you never know when some obscure recipe might come in handy!