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
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.
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.