Bulgogi is a cherished beef meal that hails from the Korean peninsula. Serve with fluffy jasmine rice and lettuce leaves for covering. You’ll desire a grill pan or basket to cook the ribeye strips, due to the fact that you don’t wish to lose a single morsel of addictively sweet and mouthwatering steak between the grates.
Ingredients
Component Checklist
2 pounds boneless beef ribeye steak, top sirloin or beef chuck
1 Asian pear, Bosc pear or red cooking apple
6 tablespoons soy sauce
3 tablespoons packed brown sugar
2 tablespoons mirin (sweet rice wine).
2 tablespoons minced garlic.
1 tablespoon grated fresh ginger.
1/2 teaspoon freshly ground black pepper.
2 tablespoons sesame oil.
12 thick green onions.
2 tablespoons canola or grape-seed oil.
1/2 teaspoon kosher salt.
1 1/2 tablespoons sesame seeds, toasted *.
Korean chile flakes (gochugaru) ** (optional).
Hot cooked jasmine rice.
Big Romaine leaves or green or red leaf lettuce leaves.
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DirectionsInstructions Checklist.
Step 1.
Wrap steak in cling wrap and freeze up until company, 1 1/2 to 2 hours. (This will make the steak easier to thinly slice.).
Action 2.
Grate half of the pear and place the grated fruit in a medium bowl. Add soy sauce, brown sugar, mirin, garlic, ginger and black pepper to the bowl. Slowly add sesame oil in a consistent stream, blending constantly, until mix is emulsified.
Action 3.
Remove steak from freezer and suffice very thinly across the grain into pieces roughly 1/8 inch thick. Place steak in a glass baking meal. Include marinade; usage tongs to turn steak to coat completely. Cover and chill at least 30 minutes or over night.
Step 4.
When prepared to grill, brush green onions with canola oil and season with kosher salt. Preheat grill to high. Preheat grill pan or basket on grate. Drain and dispose of marinade from steak. Arrange steak slices in an even layer in grill pan. Place green onions on grate over direct heat. Turn steak frequently till the meat is no longer pink, 8 to 10 minutes. Grill green onions till lightly charred, 2 to 4 minutes, turning once. Transfer steak and onions to a platter.
Step 5.
Sprinkle steak and onions with sesame seeds and Korean chile flakes (if utilizing). Serve with rice and lettuce leaves for making wraps.
Tips.
* Ingredient Tip: To toast sesame seeds, prepare them in a little dry frying pan over medium till gently browned, shaking the pan regularly to prevent burning. Transfer to a bowl to stop cooking.
** Ingredient Tip: Gochugaru, or Korean chile flakes, is a signature active ingredient in kimchi. It has smoky, fruity notes and is milder that the pepper flakes you ‘d spray on a pizza. As a garnish, it adds a little kick and color to this meal, but isn’t needed.
Nutrition Facts (per serving): 510 cal, 32g fat, 145 mg chol, 10 g carbo, 506 mg sodium, 3 g fiber, 3 g sugar, 47 g pro.
