Bulgogi Beef (Korean-Style Barbecue)

Name: Bulgogi Beef (Korean-Style Barbecue)
Total time: 80
Yield: 2
Ingredients: 1.25 pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices; 4 cloves garlic, finely crushed; 0.25 cup grated yellow onion; 1 tablespoon freshly grated gingerroot; 1 tablespoon toasted sesame oil; 1 tablespoon light brown sugar, or to taste; 0.33333334326744 cup freshly grated Asian pear; 0.25 cup soy sauce; 1 tablespoon Korean red pepper flakes (gochugaru); 0.5 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

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

2 servings

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1.25 pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
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4 cloves garlic, finely crushed
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0.25 cup grated yellow onion
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1 tablespoon freshly grated gingerroot
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1 tablespoon toasted sesame oil
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1 tablespoon light brown sugar, or to taste
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0.33333334326744 cup freshly grated Asian pear

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0.25 cup soy sauce
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1 tablespoon Korean red pepper flakes (gochugaru)
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0.5 teaspoon kosher salt
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1 tablespoon vegetable oil, plus more for brushing skillet
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2 cups hot steamed rice, or as needed
•

2 sliced green onion tops for garnish

Instructions

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