Ingredients:
- ½ onion
- 3 green onions/scallions
- 4 inch carrot (4″ = 10 cm)
- 1½ lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) (See Notes)
- 1 Tbsp sesame oil
- ½ Tbsp white sesame seeds (roasted/toasted) (for topping)
Bulgogi Marinade:
- 4 Tbsp Korean soy sauce
- 2 Tbsp sesame oil
- 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
- 8 cloves garlic (8 cloves = 4 tsp)
- ½ Asian pear (half pear = 4 Tbsp)
- Freshly ground black pepper
INSTRUCTIONS
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Gather all the ingredients.
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To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
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Grate ½ of an Asian pear.
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Add freshly ground black pepper and mix all together.
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Cut the onion into thin slices and cut the green onion into 2 inch (5 cm) pieces and then cut in half lengthwise.
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Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
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Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. I wear plastic gloves so I can mix thoroughly with my hands.
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Set aside for at least 30 minutes or best if overnight.
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In a large skillet (I use a cast iron grill pan here), heat 1 Tbsp sesame oil over medium high heat.
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Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
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If you have a single serving cast iron plate, you can use it to keep the meat warm for a longer time.
RECIPE NOTES
If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing
