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Korean-Style Bulgogi Beef

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
80 min
SERVINGS
2 servings
Dinner Korean
Korean-Style Bulgogi Beef
Ingredients
  • 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
Instructions
1
Combine minced garlic, chopped onion, grated ginger, toasted sesame oil, and brown sugar in a large mixing bowl. Blend the ingredients together until well combined. Introduce grated pear, soy sauce, and red pepper flakes into the mixture and stir until they are fully incorporated.
2
Place the meat in the marinade and ensure it is evenly coated on all sides. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
3
Sprinkle salt over the meat and drizzle a small amount of vegetable oil over it. Mix well.
4
Heat a cast iron skillet over extremely high heat and brush the inside with a small amount of vegetable oil. Once the skillet is scorching hot, add the beef in a single layer and cook until it starts to develop a caramelized crust around the edges and moisture begins to disappear, 2 to 3 minutes per side. Serve with steaming hot rice and garnish with thinly sliced green onions.