Beef Bulgogi

30 mins
Serves 1
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Directions

  1. 1Thinly slice the ribeye.
  2. 2In a blender, combine a quarter of an Asian pear (or apple or kiwi), a quarter of an onion, four cloves of garlic, soy sauce, mirin (or rice wine vinegar and sugar), brown sugar, and gochujang.
  3. 3Blend until smooth.
  4. 4In a bowl, combine the sliced ribeye, the remaining quarter of the onion (thinly sliced), and the blended mixture.
  5. 5Add chopped green onions and sesame seeds; mix well.
  6. 6Ideally, marinate overnight.
  7. 7Heat oil in a wok. Add the beef mixture, spreading it in a flat layer. Do not touch it until the liquid cooks out.
  8. 8Once the liquid is gone, sauté aggressively until the desired barbecue color is reached.
  9. 9Serve over rice with lettuce, kimchi, bean sprouts, pickled daikon, and sesame seeds. Garnish with green onions.

Ingredients

  • 1 ribeye
  • 1 quarter Asian pear
  • 1 quarter apple
  • 1 quarter kiwi
  • 1 quarter onion
  • 1 quarter onion
  • 4 cloves garlic
  • 1 soy sauce
  • 1 mirin
  • 1 rice vinegar
  • 1 sugar
  • 1 brown sugar
  • 1 gochujang
  • 1 green onions
  • 1 sesame seeds
  • 1 oil
  • 1 rice
  • 1 lettuce
  • 1 kimchi
  • 1 bean sprouts
  • 1 pickled daikon

Equipment

knifeblenderwokwooden spoon