Beef Bulgogi (Recipe 107 of 150)

Yet another attempt to find the perfect Beef Bulgogi recipe. And again Paul's recipe is better. 

This recipe is a good recipe, don't get me wrong. It's just not AS good. I didn't make any adjustments or changes to this recipe either. I did forget the sesame seeds at the end, but otherwise I followed it 100%. 

I marinaded the beef for 6 hours. The really gave a nice infusion of flavor to the beef. I really wouldn't do it for any less. 

Beef Bulgogi

Recipe from Carlsbad Cravings

Serves 6

1 1/2 pounds rib eye, top sirloin or flank steak THINLY sliced across the grain (less than 1/8″)

Vegetable oil

MARINADE

• 1/4 c low sodium soy sauce
• 1/4 of an Asian pear, grated (may sub sweet apple like Fuji)
• 3 T brown sugar
• 1 T sweet Japanese rice wine may sub dry sherry (see notes) or mirin
• 1 T sesame oil
• 1 T Gochuchang (see notes)
• 4 garlic cloves minced
• 1 T freshly grated ginger
• 1/2 tsp pepper
• 3 Scallions chopped

ADD LATER

1 tablespoon toasted sesame seeds divided

additional scallions for garnish optional

Add all of the marinade ingredients to a shallow bowl or freezer bag (whatever you are going to marinate your steak in) and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature (only an option if using rib eye or top sirloin) or refrigerate up to overnight.

When ready to cook, let beef sit at room temperature for 30 minutes. Heat one tablespoon vegetable oil over medium high heat in a large cast iron skillet, wok or stainless steal pan.

Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.

Garnish with additional sesame seeds and green onions if desired. Serve with additional Gochuchang if you would like it spicier.

Marinating Times. If you choose to use flank steak or skirt steak, I suggest marinating the beef longer because these are tougher meats to start with. I would marinate flanks and skirt steak for at least 2 hours but overnight is best. If you are using rib-eye or top sirloin, you can get away with marinating for as little as a 30-minutes at room temperature, but 1-2 hours in the refrigerator is optimal. The meat is sliced so thinly and these cuts of meat are already so tender you don’t need much more than 3 hours, but you are welcome to marinate longer.