Bulgogi Beef

BULGOGI (Korean BBQ Beef)

Yield: 4 to 6 servings

Prep Time: 15 minutes, plus marinating time

Cook Time: 5 minutes

INGREDIENTS

1 1/2 cups water
1 1/2 cups beer

2 cups soy sauce

2 cups white sugar

½ cup sesame oil
2 Tbsp. minced garlic

½ Tbsp. garlic powder
1 tsp. ground ginger/powder

½ Tbsp. onion powder

pinch Korean red pepper flakes, plus more for garnish

2 pounds rib eye steaks, thinly sliced crosswise into ⅛-inch slices

2 Tbsp. vegetable oil

Thinly sliced scallions, for garnish

Toasted white and black sesame seeds, for garnish

Steamed white rice, for serving

Kimchi, for serving

DIRECTIONS

Note: Sprinkle meat with baking soda and let sit for 1 hour or so.  Rinse well then proceed...

1. In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders and Korean red pepper flakes until the sugar has dissolved.  Add the sliced rib eye and let marinate for 1 hour.

2. In a large cast-iron pan, heat the vegetable oil over high heat.  Drain the meat, set aside marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1-2 minutes per side. 

You can also grill the meat for a smokier flavor. Transfer to a platter.

4. While meat is cooking, reduce marinade for ~10-15 minutes to serve over dish.

3. Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.

I have had Bulgogi on many occasions, beef sliced thin and piled over rice.  This recipe uses larger pieces of meat and in my opinion is much more satisfying.  The marinade can also be used for Korean Short Ribs.