Bulgogi Beef

So easy to make, the popular Korean BBQ beef recipe is marinated and seasoned with the Asian spices we love, then quickly stir-fried, and piled on steamed white rice or used as the filling for tender cabbage wraps. You’ll be popular too when you prepare it for family and friends!

Korean Bulgogi Beef

For Marinade:

3 scallions (green onions), thinly sliced

2 medium cloves garlic, minced

2 teaspoons rice wine vinegar

1 1/2 tablespoons water

3 tablespoons soy sauce

1 tablespoon brown sugar

1/2 teaspoon pepper

1/2 Asian pear, peeled and grated (or substitute half a Kiwi)

For Beef:

1 1/2 tablespoon sesame seeds, toasted

1 pound beef, thinly sliced sirloin

2 tablespoons vegetable oil

1 tablespoon sesame oil

1/2 white onion, peeled and thinly sliced

3-inch length of white part of a leek, thinly sliced into rounds

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

-In a small skillet toast sesame seeds then set aside. To create marinade, in a medium bowl combine half of the scallions, half of the sesame seeds, garlic, vinegar, water, soy sauce, brown sugar, Asian pear, and pepper. Stir well. Add the beef to the marinade in the bowl and toss it about to make sure the meat is covered. Cover and let sit for at least 1 hour, up to overnight in the fridge. Stir at least 1 time halfway through marinating.

-In a large skillet heat 2 tablespoons oil and sesame oil. Add sliced onion, leek, ginger and 2 cloves garlic to one side and saute about 3 minutes, until softened.

-Add the marinated beef to the other side of the skillet and separate meat strands apart then cook on one side until browned (about 2 minutes). Flip meat over and break it apart as it frys. Combine the vegetables in the skillet with the meat. Cook and stir frequently, until the beef is cooked through, another 3 -4 minutes.

-Place on a serving platter or on top of steamed rice, then garnish with half of the sliced green onion and remaining sesame seeds. Serve with lettuce or Chinese Cabbage leaves, to use as a wrap for the beef. Serve steamed rice under the meat mixture or alongside, as desired. Serves 4 - 6

Mix the ingredients for the marinade. Place the thinly sliced beef in a bowl with the marinade then let sit for at least an hour.

Fry the sliced onions, leek, garlic and ginger in oil then add the beef. Brown the meat, stirring the vegetables in as it cooks.

Place the Bulgogi on top of steamed rice or on a platter.

Serve Bulgogi with Chinese or Napa Cabbage leaves on the side to wrap the mixture in if desired.

Garnish Bulgogi with additional sliced green onions and toasted sesame seeds.

Easy Korean Barbecued Beef is such a treat as a main dish or a snack. Either way, your family and guests will love it! No chop sticks required!

PERSNICKETY NOTES:

*Thinly sliced chicken breasts can be used instead of the beef, but you should reduce the marinating time down to 30 minutes to an hour.

*The Asian pear in the recipe helps to tenderize the meat, as it contains a certain enzyme that does this. A western pear will not do the same. If you can’t easily find an Asian pear, you can use a Kiwi, but use only half as much because the enzyme in Kiwi is more potent. Half of a peeled apple is sometimes substituted as well, but as long as you’re trying to be authentic, use the suggested fruit if you can.

*Cabbage leaves that are more tender than those of the standard green cabbage, work best as wraps for Bulgogi. Such varieties as Napa or Chinese cabbage work well.