June 26, 2022

Korean Bulgogi


What You’ll Need

  • 2 lbs thinly-sliced ribeye

  • 3 scallions

  • 1 small onion, sliced

  • 1 carrot, peeled

  • 3 cups sushi rice

Marinade

  • 6 tbsp soy sauce

  • 3 tbsp water

  • 4 tbsp sugar

  • 2 tbsp mirin

  • 2 tbsp minced garlic

  • 2 tbsp sesame oil

  • 2 tsp sesame seeds

  • 4 tbsp grated Korean/Asian pear

  • 1/8 tsp pepper

What You’ll Do

  1. Cook your rice.

  2. Mix all marinade ingredients in a bowl.

  3. Add the meat, onions and carrots to a resealable bag and pour marinade over top. Mix to combine and let sit in the refrigerator for at least 30 minutes, up to overnight.

  4. Heat a heavy bottomed skillet on medium-high heat. When the pan is hot, cook the meat in batches to not overcrowd the pan. You want to hear a sizzle when it hits the pan. Stir and cook until browned and caramelized.

  5. In a bowl, add your rice and top with bulgogi. Cut the tips of your scallions with a pair of scissors over the bulgogi.

    Optional: Serve with kimchi, doenjang soybean paste and assorted vegetables of choice. A favorite in our house is sliced cucumber with a splash of rice vinegar and salt.


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