Korean Beef Bulgogi
You will be surprised by how few ingredients you need to make this, and how quickly it can be done. The sweet, salty, and garlicky marinade is absorbed quickly by the thin beef slices to give a fully traditional taste and tender meat! To help you get those thin bulgogi slices, first freeze the beef for about 1½ hours so it’s a bit solid.
INGREDIENTS: Serves 2 per/steak
- 5 tablespoons soy sauce
- ¼ cup chopped green onion
- 2 ½ tablespoons white sugar
- 2 tablespoons minced garlic
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- ½ teaspoon ground black pepper
1 pound strip steak, thinly sliced or chicken breast sliced thinly best to slice the steak frozen to prior to cooking)
INSTRUCTIONS:
Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate or
- Heat a Wok or a nonstick frying pan.
Quickly grill steak slices on the preheated grill until slightly charred and cooked through, 1-2 minutes per side
Serve hot and serve with brown rice or butter leaf lettuce and create small wraps with meat and rice and dip into soy sauce or sriracha spice sauce.
Delicious!