Korean Barbecued Beef
Korean Barbecued Beef
Rating: (1 rated)
Recipe Yield: Makes 2 generous servings

For the marinade:
1/2 cup low-sodium soy sauce
1/4 cup pineapple juice
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 green onions, white and light green parts only, minced (reserve ends for garnish)
2 large cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon toasted sesame seeds, plus more for garnish
1 teaspoon grated ginger
1 pound flank steak, cut into 1/8-inch slices against the grain (see Recipe Notes)

For the finished dish:
Neutral cooking oil, such as canola, for grilling
Cooked white rice, to serve (see Recipe Note)

Combine the ingredients for the marinade in a mixing bowl and transfer to a sealable plastic bag. Add the beef slices, press any excess air out of the bag, and seal. Refrigerate for a minimum of 30 minutes, or overnight.

Heat a large griddle or grill pan over medium-high heat. Using a silicone brush, generously brush oil on the pan and wait until it is sizzling. Working in batches if necessary, sear the meat until deep-brown grill marks form on one side. Flip and continue cooking until caramelized and cooked through, 30 seconds to a minute. Garnish with green onions and toasted sesame seeds and serve with cooked white rice.

Recipe Notes

  • Rib-eye is the traditional cut, but I actually prefer flank steak for this recipe. It must be sliced very thin, which your butcher should be able to do for you. If not, place the steak in the freezer until firm (but not completely frozen), about 2 hours. Using a very sharp knife, cut the steak using one swift motion (do not saw) into 1/8-inch slices. Alternately, you can also look for thinly sliced beef cut specifically for bulgogi, often at Asian grocers.
  • I often use frozen white rice, either Trader Joe’s or P.F. Chang’s brand
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