Korean BBQ Beef
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Grated Korean pear does two jobs in this marinade: its enzymes soften the thin slices of sirloin, and its sugars meet the soy sauce to form the sweet, salty gloss that bulgogi is recognized by.
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Whether that gloss forms depends on the pan. When all the beef goes into the pan at once, the temperature drops and the meat stews in its own liquid, turning gray and chewy instead of browning at the edges. Onion and scallion marinate alongside the beef and soak up the same seasoning. Spoon it over rice or wrap it in lettuce.
Ingredients
Instructions
- 1
Gently press a paper towel over 600g thinly sliced sirloin or chuck to blot any blood, cut any overly large pieces in half or thirds for even cooking, then place in a marinating bowl.
- 2
Mix 4 tablespoons soy sauce, 2 tablespoons sugar, 1/2 grated pear, 4 minced garlic cloves, and 1 tablespoon sesame oil into a marinade.
- 3
Coat the beef in the marinade by hand, add 1 sliced onion and 2 sliced green onions, then rest at room temperature for 20 to 30 minutes so the pear enzymes have enough time to work into the meat.
- 4
Preheat a nonstick pan thoroughly over high heat, spread the beef in a single layer, and cook briskly for 2 to 3 minutes per batch.
Work in 2 to 3 batches to maintain pan heat.
- 5
If liquid accumulates, reduce to medium-high heat and stir continuously to evaporate moisture until the surface of the beef turns glossy and sticky with the reduced sauce.
- 6
Turn off the heat when the beef is no longer red and the thickest pieces are cooked through.
Serve immediately while the reduced sauce still coats the meat glossily.
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