Korean Beef Bulgogi

Recipe by Chele B
READY IN: 1hr
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 23
  • 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)
  • 12
    cup shredded carrot
Advertisement

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.
Advertisement