Bulgogi Beef (Korean-Style Barbecue)

• servings: 2 servings
• active time: 15 minutes
• total time: 1 hour 20 minutes

Ingredients

1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices

4 cloves garlic, finely crushed

¼ cup grated yellow onion

1 tablespoon freshly grated gingerroot

1 tablespoon toasted sesame oil

1 tablespoon light brown sugar, or to taste

⅓ cup freshly grated Asian pear

¼ cup soy sauce

1 tablespoon Korean red pepper flakes (gochugaru)

½ 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

Directions

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.

Nutrition

• Calories: 998 kcal
• Total Fat: 67 g
• Saturated Fat: 24 g
• Unsaturated Fat: 0 g
• Cholesterol: 117 mg
• Sodium: 2394 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 35 g