Beef Bulgogi
Directions
- 1Thinly slice the ribeye beef.
- 2Add a quarter of an Asian pear to a blender.
- 3Add a quarter of an onion to the blender.
- 4Thinly slice the remaining quarter of the onion.
- 5Add four cloves of garlic to the blender.
- 6Add soy sauce to the blender.
- 7Add mirin to the blender.
- 8Add brown sugar to the blender.
- 9Add a big scoop of gochujang to the blender.
- 10Blend the marinade ingredients.
- 11Pour the blended marinade into a bowl with the sliced beef.
- 12Add the thinly sliced onions to the beef and marinade.
- 13Add chopped green onions to the mixture.
- 14Add sesame seeds to the mixture.
- 15Mix all ingredients well.
- 16Heat a wok with some oil.
- 17Add the marinated beef to the hot wok.
- 18Spread the beef into a flat layer and cook until the liquid cooks out.
- 19Once there's little to no liquid, sauté the beef aggressively.
- 20Spread the beef flat again and cook for a few more minutes until it reaches your desired barbecue color.
- 21Serve the cooked beef with rice.
- 22Add lettuce for wraps.
- 23Add kimchi as a side dish.
- 24Add bean sprouts as a side dish.
- 25Add pickled daikon as a side dish.
- 26Garnish with sesame seeds.
- 27Garnish with green onions.
Ingredients
- ribeye
- 0.25 Asian pear
- 0.25 onion
- 4 garlic cloves
- soy sauce
- mirin
- brown sugar
- 1 scoop gochujang
- green onions
- sesame seeds
- oil
- rice
- lettuce
- kimchi
- bean sprouts
- pickled daikon
Equipment
knifeblenderwokwooden spoonbowlchopsticks
Tips
- Ideally, get thinly sliced beef, or cut ribeye into thin slices.
- You can substitute Asian pear with apple, pear, or kiwi to tenderize the beef.
- You can substitute mirin with rice vinegar and sugar.
- For cooking, spread the beef into a flat layer in the wok and don't touch it until all liquid cooks out.
- Sauté aggressively once the liquid is gone to get a nice barbecue color.
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