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Bulgogi Beef (Korean-Style Barbecue)

A homogenous mixture is a mixture where all substance are of same nature and consists of similar parts.

Recipe Summary Bulgogi Beef (Korean-Style Barbecue)

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.

Ingredients | Homogeneous Mixture Examples Images

1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices

4 cloves garlic, finely crushed

¼ cup grated yellow onion

1 tablespoon freshly grated gingerroot

1 tablespoon toasted sesame oil

1 tablespoon light brown sugar, or to taste

⅓ cup freshly grated Asian pear

¼ cup soy sauce

1 tablespoon Korean red pepper flakes (gochugaru)

½ teaspoon kosher salt

1 tablespoon vegetable oil, plus more for brushing skillet

2 cups hot steamed rice, or as needed

2 sliced green onion tops for garnish

Directions

Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.

Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.

Season meat with salt and a drizzle of vegetable oil. Toss.

Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

You can marinate the beef for up to 12 hours, but I have good results with a 1- to 2-hour marination time.

Info | Homogeneous Mixture Examples Images

prep: 15 mins cook: 5 mins additional: 1 hr total: 1 hr 20 mins Servings: 2 Yield: 2 servings

TAG : Bulgogi Beef (Korean-Style Barbecue)

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