Bulgogi - Authentic Korean Beef BBQ

• Gluten free

• Meat

  • 1 lb Beef

• Produce

  • 2 tbsp Garlic
  • 1 tbsp Green onion
  • 2 tbsp Pear puree

• Condiments

  • 1 tbsp Honey
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tsp Sesame seeds, Toasted
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Rice cooking wine [sake or leftover red wine is also ok

Found on kimchimari.com

Description

Ingredients

• 1 lb Thinly sliced beef (top sirloin or any tender loin area)
• 3 Tbs soy sauce
• 2 Tbs sugar
• 1 Tbs honey [ 2 t sugar is also ok ]
• 2 Tbs rice cooking wine [sake or leftover red wine is also ok]
• 1 Tbs sesame oil
• 2 Tbs minced garlic
• 1 tsp ground black pepper
• 2 tsp toasted sesame seeds
• 1 Tbs chopped green onion
• 2 Tbs pear puree
• you can add some sliced onions, mushrooms (shitake, white, oyster), bell peppers and even sliced carrots as you cook the meat.

Directions

• Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms. Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together. You have couple options in cooking the amazing bulgogi. The easiest and simplest way is to just cook on your stove top. You can heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides. Your pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew. You can add your sliced vegetables to the pan about a minute after you start cooking the Bulgogi.