Eonyang-style Charcoal Bulgogi
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thin slices of sirloin are laid on a grill grate with their edges overlapping, so they cook as one wide sheet rather than as loose strips in a pan of juices.
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Cut 2 to 3 mm thick and kept in a single layer, the beef cooks fast and evenly, and the edges brown on the grate.
Ingredients
Instructions
- 1
Slice the ribeye 2 to 3 mm thick against the grain, then cut only the long pieces two or three times with a knife.
- 2
Add the pear juice to the sliced beef, toss gently, and let it stand for 10 minutes.
- 3
In a bowl, combine soy sauce, sugar, minced garlic, minced scallion, sesame oil, and black pepper to make bulgogi marinade.
- 4
Add the marinade to the beef and toss gently without crushing the sliced pieces.
- 5
Preheat the wire grill, brush it lightly with oil, and overlap the beef pieces slightly to form one thin, broad layer.
- 6
Grill over medium heat, turning the layer over, until the edges brown and no raw red center remains.
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Turn these ingredients into two more meals
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