How to make and serve bulgogi (Korean BBQ Beef)! And get rave reviews.

Remove excess blood from the pre-sliced ribeye rolls by pressing with paper towels.

If cutting beef yourself, freeze it for a couple of hours until firm but sliceable, and always cut against the grain for tenderness.

Prepare the marinade by mixing 6 tablespoons of soy sauce, 3 tablespoons of water, 2 tablespoons of sugar, 2 tablespoons of honey, 2 tablespoons of sesame oil, and 2 tablespoons of garlic. Add some pepper and mix until the sugar is dissolved.

Slice a korean pear and add it to the marinade for sweetness and tenderizing the meat. If unavailable, omit or substitute with apple or a small amount of kiwi or pineapple.

Mix the marinade gently with the thinly sliced beef, ensuring the pieces are separated and coated. Let it marinate for 30 minutes to an hour.

Pan-fry the marinated beef in a single layer until slightly caramelized, flipping to cook both sides. Optionally, crowd the pan to generate liquid for a saucy bulgogi.

Serve bulgogi traditionally with starchy noodles and mushrooms. Prepare scallions by cutting them into 3-4 inch pieces, splitting them in half, and slicing thinly. Soak in water to remove sliminess and make them curly.

For the broth, use tashima broth seasoned lightly with a teaspoon of soy sauce, and place the bulgogi drippings above it to enhance flavor.

Equipment Needed

Dietary

Allergens