Bulgogi Beef (Korean-Style Barbecue)
Description
Thin slices of beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared and served over rice in this classic Korean-style BBQ dish.
Ingredients
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1 1/4 pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
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4 cloves garlic, finely crushed
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1/4 cup grated yellow onion
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1 tablespoon freshly grated gingerroot
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1 tablespoon toasted sesame oil
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1 tablespoon light brown sugar, or to taste
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1/3 cup freshly grated Asian pear
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1/4 cup soy sauce
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1 tablespoon Korean red pepper flakes (gochugaru)
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1/2 teaspoon kosher salt
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1 tablespoon vegetable oil, plus more for brushing skillet
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2 cups hot steamed rice, or as needed
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2 sliced green onion tops for garnish
Directions
1
Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
2
Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
3
Season meat with salt and a drizzle of vegetable oil. Toss.
4
Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.