- 1 1/4 pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
- 4 cloves garlic, finely crushed
- 1/4 cup grated yellow onion
- 1 tablespoon freshly grated gingerroot
- 1 tablespoon toasted sesame oil
- 1 tablespoon light brown sugar, or to taste
- 1/3 cup freshly grated Asian pear
- 1/4 cup soy sauce
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil, plus more for brushing skillet
- 2 cups hot steamed rice, or as needed
- 2 sliced green onion tops for garnish
- Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
- Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
- Season meat with salt and a drizzle of vegetable oil. Toss.
- Brush a cast iron skillet with a little vegetable oil and place over high heat. When 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.
04/17/2018
recipepes.com
Bulgogi Beef (Korean-Style Barbecue), recipe
PT15M
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5
455 calories
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