Bulgogi Beef (Korean-Style Barbecue)

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this Korean-style BBQ recipe has a fairly fast-acting marinade, so I go with an hour or two.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 998 Calories

Ingredients

• ½ teaspoon kosher salt
• ¼ cup soy sauce
• 1 tablespoon toasted sesame oil
• 2 cups hot steamed rice, or as needed
• 4 cloves garlic, finely crushed
• ¼ cup grated yellow onion
• 1 tablespoon freshly grated gingerroot
• 1 tablespoon light brown sugar, or to taste
• ⅓ cup freshly grated Asian pear
• 1 tablespoon Korean red pepper flakes (gochugaru)
• 1 tablespoon vegetable oil, plus more for brushing skillet
• 2 sliced green onion tops for garnish

Recipe Instructions

Step 1

Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.

Step 2

Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.

Step 3

Season meat with salt and a drizzle of vegetable oil. Toss.

Step 4

Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.