Tasty Recipes Bulgogi Beef (Korean-Style Barbecue)

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Bulgogi Beef (Korean-Style Barbecue)

"In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two."

Ingredients :

  • 1 1/4 pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
  • 4 cloves garlic, finely crushed
  • 1/4 cup grated yellow onion
  • 1 tablespoon freshly grated gingerroot
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon light brown sugar, or to taste
  • 1/3 cup freshly grated Asian pear
  • 1/4 cup soy sauce
  • 1 tablespoon Korean red pepper flakes (gochugaru)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vegetable oil, plus more for brushing skillet
  • 2 cups hot steamed rice, or as needed
  • 2 sliced green onion tops for garnish

Instructions :

Prep : 15M Cook : 2M Ready in : 1H20M
  • Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
  • Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
  • Season meat with salt and a drizzle of vegetable oil. Toss.
  • Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Notes :

  • You can marinate the beef for up to 12 hours, but I have good results with a 1- to 2-hour marination time.

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