Korean Soy-Sesame Beef
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.
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Recipe Summary
Ingredients
Directions
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.