Korean Bulgogi

½ medium yellow onion sliced into slivers
2 green onions
3 cloves minced fresh garlic
1/3 cup soy sauce
1 tablespoon sesame oil
3 tablespoons sugar
¼ teaspoon red pepper flakes
2 pinches ground black pepper
2 tablespoons roasted sesame seeds yellow or black
¼ teaspoon finely minced ginger (optional)
Up to a tablespoon of agave syrup or honey (optional)
Vegetable oil
1 – 1.5 pounds of thinly (shaved) boneless ribeye steak
Add the onions, green onions, garlic, soy sauce, sesame oil, sugar, red pepper flakes, pepper and sesame seeds to a medium size bowl. Add the optional minced ginger if you like. Whisk all the ingredients for about 10 seconds.
Add the sliced beef to the bowl and gently massage the beef with the Bulgogi marinade for approximately 2 minutes.
If cooking the Bulgogi immediately, allow the beef to soak in the marinade for at least 30 minutes before cooking. If you plan on cooking later, cover the bowl in plastic wrap and store it in the refrigerator until ready to cook.
To cook the beef Bulgogi, drizzle 1-2 tablespoons of vegetable oil to a hot pan – a cast iron or heavy pan works the best.
Add the marinated Bulgogi to the pan and cook the beef in batches, not to overcrowd the pan. The beef only needs about three minutes to cook. The Bulgogi should be cooked through – no medium rare beef.
Taste the Korean Bulgogi and if you would like it a bit sweeter, drizzle a little agave syrup or honey – ensure it is evenly coated. Repeat this process with each batch.
Serve the Bulgogi with steamed rice.
Serves 4
From prep to table 25 minutes
Recipe link sent to us from Tina Cooper, Eagle MI

2021 08 07 Korean Bulgogi Pic