Korean Beef Bulgogi
Servings: 5 Portions
Cost: €20 - €30
Equipment
- 1 Cast Iron Grill Pan or wok pan (I used wok pan because my cast iron pan was a bit small for 1kg beef :D)
- 1 Large Bowl
- 1 Blender
Ingredients
- 1 kg Boneless Ribeye Steak Thinly sliced
For the Marinade Sauce
- 1 pcs Asian Pear Peeled and cut into blocks
- 350 ml Soy Sauce
- 3 tbsp Brown Sugar
- 4 tbsp Sesame Oil
- 3 cm Ginger Cut it into cubes
- 1 pcs Onion Large size and Cut into blocks
- 10 cloves Garlic
- 1 tbsp White or Black Pepper
Sliced Ingredients to add into the marinade
- 1 pcs Onion Sliced
- 3 pcs Green Onion Slice length wise roughly about 3cm each
Toppings and Side dishes
- 1 tsp Toasted Sesame seeds
- 2 pcs Green Onion Thinly sliced for toppings
- Warm cooked rice
- Kimchi
- Sprouts Sautéed with garlic, salt and pepper
Instructions
For the steak
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into thin slices.
Marinade
- Peel and cut into chunks: pear, onion, ginger.
- Add in all the marinade ingredients above into a blender, and blend until the sauce formed.
- In a large bowl, add in the thinly sliced steak and pour in the marinade sauce.
- Add in sliced onion and sliced green onion into the marinated beef.
- Cover the large bowl with plastic wrap and let it sit in the fridge for at least 2 hours to overnight. You may stir it occasionally.
Cooking and Serving
- Place the cast iron/wok over a medium-hight heat.
- Pour in the marinated beef into the pan. Flip and fold once the beef charred and cooked through. Repeat until the sauce absorbed into the beef and the color turned into darker brown.
- Serve the Beef Bulgogi with warm rice and side dishes you like.