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Bulgogi is a frail recipe for Korean barbecued red meat, which combines skinny cuts of meat and a flowery marinade for tasty outcomes.
Up so a ways on September 5, 2022
The marinade combines pear nectar, garlic, ginger, soy sauce, brown sugar, sesame oil, and Asian chili-garlic sauce. Professional tip: monumental skinny slices of the sirloin are easy to assign out by briefly freezing the raw steaks ahead of decreasing.
System
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½ cup pear nectar
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6 cloves garlic, smashed
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1 2-in. allotment contemporary ginger, peeled and roughly chopped
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½ cup soy sauce or tamari
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¼ cup packed light brown sugar
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¼ cup toasted sesame oil
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¼ cup Asian chili-garlic sauce, equivalent to Huy Fong
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5 pounds sirloin steak, thinly sliced
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¼ cup canola oil, divided
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Sliced scallions, sesame seeds, and cooked rice or lettuce cups, for serving
Directions
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Route of nectar, garlic, ginger, soy sauce, sugar, sesame oil, and chili-garlic sauce in a blender unless soft, about 2 minutes. Pour into a monumental ziplock salvage. Add red meat; seal salvage and flip to coat. Let stand at room temperature for 30 minutes or refrigerate for up to 8 hours.
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Heat 1 tablespoon canola oil in a monumental cast-iron skillet over medium-high. Add a quarter of red meat; unfold in a single layer. Put collectively dinner, flipping once, unless browned, 2 to three minutes per facet. Switch to a platter. Repeat, in batches, with final 3 tablespoons canola oil and red meat. (Discard leftover marinade.) Prime with scallions and sesame seeds. Abet with rice or lettuce cups.
Chef’s Notes
Storing and reheating: Freeze cooked red meat in ziplock baggage for up to 1 month. To thaw, speed salvage below warm water unless mixture comes loose. Switch red meat to a skillet and add 2 to three tablespoons water. Gently warmth over medium, stirring infrequently, unless warmed through.