A easy however flavorful marinade of soy sauce, Korean spicy paste and candy Asian pear makes thinly sliced beef a stand out dinner.
My buddy Michelle loves meals. It’s simply one motive we’re proper buddies. She’s also half Korean. integrate her love of food along with her love of her Korean history (she has her PhD in Korean women studies—WHOA) and i have a built in guide on the whole lot scrumptious about her flavorful heritage.
it appears that evidently Korean has been on a steady upward climb inside the Asian taste subject and has fast turn out to be on par with chinese, jap and Thai meals. Michelle and her husband had been the primary ones to take us to try Korean meals. It’s emerge as any such favourite of mine that I’ve celebrated my beyond 3 birthdays with a dinner of beef Bulgogi and all of the little Korean facet dishes called ban-chan.
Korean Beef Bulgogi Recipe
A simple but flavorful marinade of soy sauce and Korean spice paste sweetened with Asian pear makes this thinly sliced beef a stand out dinner.
- 1 1/2 pound flat iron steak
- 1 onion peeled, quartered and sliced
- 1 Asian pear peeled, cored and chopped
- 1 small shallot chopped
- 3 cloves garlic chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon roasted sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochujang Korean hot pepper paste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon canola or vegetable oil
- 2 green onions chopped
- Sesame seeds
- White rice for serving
- Wrap the flat iron steak in plastic wrap and freeze for 1-2 hours to firm up.
- Thinly slice the flat iron steak across the grain into about 1/8-inch slices. Place the beef and chopped onion in a gallon freezer bag or a large bowl and set aside.
- In a food processor, combine the Asian pear, shallot, garlic and grated ginger until smooth. Add the soy sauce, sesame oil, sugar, gochujang and black pepper and pulse until combined. Pour into the gallon freezer bag or large bowl with the steak and onions and mix to combine. Refrigerate for 30 minutes up to overnight.
- When ready to cook, preheat a cast-iron pan or large skillet over high heat and then add the oil. Add the meat, onions and marinade to the pan. Cook, stirring constantly, until the meat begins to brown and caramelize and the onions are cooked through, about 4-5 minutes. Garnish with chopped green onion and sesame seeds. Serve with rice, kimchi, Korean pickled cucumbers and Korean glazed potatoes.