Korean Beef Bulgogi (Korean BBQ Beef)

🧂 Ingredients

• 1 lb ribeye steak

  or sirloin; flank steak, flat iron, skirt steak, hanger, or tenderloin would also work
• 2 Tbsp vegetable oil

  or canola oil
• 1 Tbsp sesame seeds

  for garnish, raw or lightly toasted; adjust to taste
• 1/4 cup soy sauce

  use Korean or a blend of Japanese dark and light; use tamari or coconut aminos if gluten-free
• 1/4 cup honey

  or brown sugar
• 2 Tbsp rice wine vinegar

  or mirin
• 2 Tbsp sesame oil
• 2 Tbsp minced garlic

  from 3 large cloves
• 1/2 Tbsp minced ginger
• 1 stalk green onion
• 1/4 tsp black pepper
• 1/2 kiwi

  1 Tbsp pureed; OR 2 Tbsp pureed Asian pear pureed OR 3 Tbsp onion puree

Instructions

• 1 Wrap the meat in plastic wrap and transfer it to the freezer for 30 minutes (up
  to 2 hours). This makes it easier to cut into very thin pieces.
• 2 Meanwhile, as the beef freezes, mince/grate the ginger and garlic, finely slice
  the green onion, and mash the kiwi (or Asian pear) into a puree.
• 3 Combine them with the remaining marinade ingredients in a large bowl.
  
  Alternatively, chuck everything in a blender and blend until smooth.
• 4 Use a sharp knife/mandoline to carefully slice very thin slices against the
  grain of the meat. The ideal thickness for beef bulgogi is between 1/4- to 1/8
  inch (3-6 mm), with the latter being easiest with a mandoline. It's important to
  cut it evenly so they cook evenly.
  
  It's important to slice against the grain – this means perpendicular to the
  direction of the muscle fibers, cutting through the muscle fibers for a more
  tender bite.
• 5 Transfer the thinly sliced beef to the marinade bowl and mix well, gently
  massaging it into the meat with your hands.
• 6 Cover the bowl and leave it to marinate in the refrigerator for at least 30
  minutes (up to overnight).
• 7 Heat a large griddle pan/skillet (a cast-iron pan or grill pan will work best)
  or BBQ grill over medium-high heat and brush it with vegetable oil.
• 8 Once the vegetable oil is shimmering, use tongs to add the beef in a single
  layer (shake off excess marinade first).
  
  Cook it for a few minutes per side (between 2-4 minutes based on its thickness
  and the cooking method – a grill will take the least).
• 9 Serve the Korean-style BBQ beef optionally garnished with sesame seeds, and
  enjoy!

Nutrition Info