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how to make Beef Bulgogi Recipe

Beef Bulgogi Recipe

Before we dive into the heart of the matter—beef bulgogi—let's explore some delightful pairings that will take your meal from great to phenomenal. The right sides can elevate this already amazing dish, making it an unforgettable experience.
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Prep Time 2 hours 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Course Main Course
Cuisine Korean
Servings 6
Calories 318 kcal

Equipment

  • Bowl

Ingredients
  

  • 1 ½ pounds boneless ribeye steak
  • 2 tablespoons canola oil divided
  • 2 tablespoons dark brown sugar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic finely minced
  • 1 tablespoon gochujang Korean red chili paste
  • ½ small pear peeled and finely grated
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon chili flakes
  • 2 tablespoons toasted sesame oil

Instructions
 

Step 1: Marinate the Beef

  • Start by thinly slicing the ribeye steak against the grain. Thin slices ensure you get that tender texture everyone loves.
  • In a bowl, mix the soy sauce, dark brown sugar, grated ginger, minced garlic, rice vinegar, gochujang, and grated pear. This is the marinade that will infuse your beef with flavor.
  • Add the beef slices to the marinade, making sure they are fully coated. Cover the bowl and let it sit in the refrigerator for at least 30 minutes. If you have time, a few hours or overnight will enhance the flavors significantly.

Step 2: Heat the Pan

  • Once the marination is complete, heat a pan over medium-high heat. Add 1 tablespoon of canola oil and let it warm up. If you have a grill, that works wonders as well!

Step 3: Cook the Beef

  • Add the marinated beef to the hot pan. Spread it out in a single layer to ensure even cooking. Let it cook for about 4-5 minutes on each side.
  • Stir occasionally to caramelize all sides. You want a bit of charring to add flavor depth. The high heat works wonders here, giving the bulgogi that beautiful signature glaze.

Step 4: Add the Finishing Touches

  • Once your beef is cooked, transfer it to a serving platter. Drizzle with toasted sesame oil and sprinkle the green onions and sesame seeds over the top. Serve it up hot!

Notes

  • Use Quality Beef: The better the beef, the better the outcome. Ribeye is my favorite for its marbling.
  • Slice Against the Grain: This ensures tenderness. If you’re unsure, pay attention to how the fibers run in the meat.
  • Don’t Skip the Pear: Seriously! It’s not just an ingredient; it's a game changer.
  • Control the Spice: Adjust the amount of gochujang to suit your taste. Spice lovers, go wild!
  • Cook in Batches: If you have a lot of beef, cook it in batches to avoid overcrowding the pan. This prevents steaming and ensures good searing.

Nutrition

Serving: 153gCalories: 318kcalCarbohydrates: 6gProtein: 24gFat: 22.7gSaturated Fat: 6gTrans Fat: 0.6gCholesterol: 73mgSodium: 537mgFiber: 1gSugar: 1g
Keyword Beef Bulgogi Recipe
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