Korean Style BBQ Beef Bulgogi Recipe | SAM THE COOKING GUY 4K

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat, while red pepper flakes are often cheaper.

Put boneless short rib in the freezer for 45 minutes to make it easier to cut.

Slice the short rib into super thin slices, as thin as possible.

Place the sliced meat into a bowl.

Add 1 clove of garlic, 1 tablespoon of grated ginger, 1 tablespoon of brown sugar, 1 sliced yellow onion, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1/3 grated pear to the bowl.

Add gochujang or red pepper flakes to the bowl and mix everything together thoroughly.

Cover the bowl and let the mixture marinate in the fridge for at least 15 minutes, or up to 4 hours.

After marinating, let the meat sit at room temperature for about 30 minutes before cooking.

Heat an Evo flat top grill and add oil to it.

Spread the marinated bulgogi evenly on the hot grill and cook quickly, about 1 minute until halfway done.

Prepare a plate with rice while the bulgogi cooks.

Once cooked, plate the bulgogi on top of the rice.

Garnish with green onion and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens