Greg DuPree
Hands-On Time
35 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 8

Bulgogi is a traditional recipe for Korean barbecued beef, which combines thin cuts of meat and a complex marinade for tasty results. The marinade combines pear nectar, garlic, ginger, soy sauce, brown sugar, sesame oil, and Asian chili-garlic sauce. While the ingredient list might seem long, it's only a matter of pouring and stirring. Plus, it’s the key to layered flavor that is worth the effort. Serve the bulgogi with white rice and scallions. Pro tip: super thin slices of the sirloin are easy to achieve by briefly freezing the raw steaks before slicing.

How to Make It

Step 1

Process nectar, garlic, ginger, soy sauce, sugar, sesame oil, and chili-garlic sauce in a blender until smooth, about 2 minutes. Pour into a large ziplock bag. Add beef; seal bag and turn to coat. Let stand at room temperature for 30 minutes or refrigerate for up to 8 hours.

Step 2

Heat 1 tablespoon canola oil in a large cast-iron skillet over medium-high. Add a quarter of beef; spread in a single layer. Cook, flipping once, until browned, 2 to 3 minutes per side. Transfer to a platter. Repeat, in batches, with remaining 3 tablespoons canola oil and beef. (Discard leftover marinade.) Top with scallions and sesame seeds. Serve with rice or lettuce cups.

Chef's Notes

Storing and reheating: Freeze cooked beef in ziplock bags for up to 1 month. To thaw, run bag under warm water until mixture comes loose. Transfer beef to a skillet and add 2 to 3 tablespoons water. Gently heat over medium, stirring occasionally, until warmed through.

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