Best Bulgoki - Korean Barbeque Beef

This is the best bulgoki recipe I've come up with--adapted from a few different ones. It is very forgiving and you can adjust sweetness and spiciness as you prefer. Serve over rice.

• Preparation Time: 15 mins
• Cooking Time: 9 mins
• Total Time: 24 mins
• Calories: 299 Calories

Ingredients

• 3 tablespoons water
• ½ teaspoon ground black pepper
• 1 teaspoon grated fresh ginger
• ¼ cup soy sauce
• 1 teaspoon brown sugar
• ¼ teaspoon red pepper flakes
• 3 tablespoons sesame oil
• 3 tablespoons dark soy sauce
• 1 teaspoon lime juice
• 1 teaspoon mirin (Japanese sweet wine)
• 4 cloves garlic, grated
• 2 tablespoons gochujang (Korean chile paste)
• 1 tablespoon mirin (Japanese sweet wine)
• 1 pound beef top sirloin, thinly sliced
• 6 scallions, chopped
• 1 tablespoon brown sugar, or more to taste
• ½ cup coarsely grated pear

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.

Step 3

Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.

Step 4

Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.