Beef Bulgogi
- Yield:4 servings
- Time:2 hrs, 36 mins show details
Delicious and fairly simple bulgogi recipe. Not claiming any kind of authenticity on this -- it is an amalgam of various bulgogi recipes I've found online. Serve with rice, noodles, or some cabbage and it's great!
Ingredients
- 1asian pear, chopped
- 4garlic cloves
- ¼ cupsoy sauce
- 1 tablespoongochugaru, or crushed red pepper flakes
- 1 tablespoonginger
- 1½ tablespoonsbrown sugar
- 1 tablespoontoasted sesame oil
- 2 poundshangar steak, or boneless short rib
- 4 tablespoonscoconut oil
- 1onion, cut into strips
- salt + pepper, to taste
- 2scallions, thinly sliced
- 1 teaspoonsesame seeds, for garnish
Equipment
- food processor
- large skillet
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Preparation
- 2 mins
Add pear, garlic, soy sauce, gochugaru, ginger, brown sugar, and sesame oil to a food processor, and pulse until everything is roughly combined.
Add mixture to a ziplock bag and set aside.
- 10 mins
Trim excess fat off of the meat, and slice thinly perpendicular to the grain of the meat.
- 2 hrs
Add meat slices to bag, mix thoroughly, and refrigerate for 2 - 8 hours.
Remove meat from bag and pat dry with a paper towel.
- 7 mins
Heat large skillet with half of coconut oil over medium-high heat. Add half of the meat strips, and cook until browned and the edges are crispy.
- 7 mins
Remove meat from skillet and add a quick sprinkle of salt and pepper while still hot. Repeat previous step with remainder of meat.
- 10 mins
While cooking the beef, saute onion strips over medium heat (in a separate pan) until soft and golden.
Plate beef and onions with sliced scallions and sesame seeds for garnish.
Notes
If you don't have a food processor, dice the pear and mince your garlic and ginger and you'll be fine.
Sous vide experiment: 125°F water for ~1 hour per pound of meat, saute just to brown (~30s).
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