Beef Bulgogi
Korean beef bulgogi is simple to make at home. Of course, you can buy premade sauce in the store but if you have all the basic sauces in your pantry, it is easy to put together. I am using a blender to speed up the process but you can definitely use a grater and get similar results.This recipe makes enough for two meals, one for dinner and the other to freeze and to use later. Because I am using a blender for the sauce ingredients, I need enough liquid to make it spin so I make enough sauce to marinate two pounds of meat. If you want to half the recipe, then I would suggest simply grating the aromatics and Asian pear (which you can substitute with an apple or a pear).
Servings: 8 servings
Ingredients
- 2 pounds beef flank steak thinly sliced
- 2 tablespoons avocado oil
- ½ onion thinly sliced
- 1 tablespoon roasted sesame seeds garnish
- 1 green onion chopped (garnish)
- Lettuce to wrap
For the Marinade
- ½ onion
- 4 cloves garlic
- ½ ounce ginger
- ½ Asian pear peeled and cored
- 2 tablespoons brown sugar
- 2 tablespoons Mirin
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- ¼ teaspoon black pepper
Instructions
- In a blender, add the marinade ingredients and puree until smooth.
- Place the beef in a medium mixing bowl. Add the marinade and let marinate for at least 30 minutes or up to overnight, covered in the fridge. Divide in half and freeze, if desired.
- In a wok or large frying pan on medium high heat, add oil, then add some of the beef without overcrowding. Get a good sear on one side and flip over to sear the other side. Remove to a serving platter. Do this in multiple batches.
- Once the beef is cooked, turn down the heat to medium and add the onions. Cook for 1-2 minutes and add to the beef.
- Garnish with roasted sesame and chopped green onion.
- Serve with Japanese rice and kimchi and/or other Korean sides, along with lettuce to wrap.