Beef Bulgogi
Mar. 14th, 2021 10:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cappyheadWe made this a couple of weeks ago and it was so good, I've been craving it. Finally bought some flank steak yesterday, so I'll be making it again this week.
From https://damndelicious.net/2019/04/21/korean-beef-bulgogi/
INGREDIENTS:
1 1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated (I omitted this, not having a pear on hand.)
1/4 cup reduced sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced (I used powdered garlic.)
1 tablespoon freshly grated ginger (I used powdered ginger.)
1 tablespoon gochujang (Korean red pepper paste) (I used sriracha.)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced (optional)
1 teaspoon toasted sesame seeds (optional)
DIRECTIONS:
Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
Serve immediately, garnished with green onions and sesame seeds, if desired. (I served it over rice with some stir-fried vegetables.) KEEWERD
From https://damndelicious.net/2019/04/21/korean-beef-bulgogi/
INGREDIENTS:
1 1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated (I omitted this, not having a pear on hand.)
1/4 cup reduced sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced (I used powdered garlic.)
1 tablespoon freshly grated ginger (I used powdered ginger.)
1 tablespoon gochujang (Korean red pepper paste) (I used sriracha.)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced (optional)
1 teaspoon toasted sesame seeds (optional)
DIRECTIONS:
Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
Serve immediately, garnished with green onions and sesame seeds, if desired. (I served it over rice with some stir-fried vegetables.) KEEWERD
