Bulgogi (Korean BBQ Beef)
Thinly sliced marinated beef that is grilled or pan-fried. A classic Korean dish with a sweet and savory flavor.
Ingredients
- about 680 g Beef Ribeye or Sirloin, thinly sliced
- 4 tbsp Soy Sauce (Tamari for Gluten-Free)
- 2 tbsp Brown Sugar
- 1/2 medium Asian Pear, grated
- 4 cloves Garlic, minced
- 1 tsp Ginger, minced
- 2 tbsp Sesame Oil
- 2 tbsp Green Onions, chopped
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 4 tbsp of Tamari (gluten-free soy sauce), 2 tbsp of brown sugar, 1/2 medium grated Asian pear, 4 cloves of minced garlic, 1 tsp of minced ginger, 2 tbsp of sesame oil, 2 tbsp of chopped green onions, and 1/2 tsp of black pepper. Stir these ingredients together until they are well combined.
- 2Add the about 680 g of thinly sliced Beef Ribeye or Sirloin to the marinade in the bowl. Use tongs or your hands to thoroughly mix the beef with the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate the beef for a minimum of 30 minutes, or up to 12 hours (overnight), to allow the flavors to develop.
- 3Heat a large skillet or a grill over medium-high heat until it reaches a temperature of approximately 190.6-204.4°C (190-205°C). Working in batches to avoid overcrowding the pan, place a single layer of marinated beef onto the hot surface. Cook each batch for 2 to 4 minutes per side, turning once, until the beef is cooked through, slightly caramelized, and no longer pink in the center; the internal temperature of the beef should reach 63°C.
- 4Transfer the cooked bulgogi to a serving platter. Serve the bulgogi hot, accompanied by steamed rice and fresh lettuce wraps.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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