Description
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend’s Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn’t necessary. Sugar is used instead.
Ingredients
- ¼ yellow onion, thinly sliced
- 2 green onions, chopped, dark green parts separated from white and light green parts
- ⅓ cup soy sauce
- 3 tablespoons white sugar
- 2 tablespoons toasted sesame seeds
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- ¼ teaspoon Korean red pepper flakes
- ¼ teaspoon minced fresh ginger
- ⅛ teaspoon ground black pepper
- 1 ½ pounds beef sirloin steak, cut very thin using kitchen shears
- 1 teaspoon honey, or to taste
Instructions
- Whisk soy sauce
- white and light green parts of green onions
- yellow onion
- sugar
- garlic
- sesame seeds
- sesame oil
- red pepper flakes
- ginger
- and black pepper together in a large glass or ceramic bowl. Add steak slices and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour
- or up to 1 day.
- Heat a wok or large skillet over medium heat. Working in batches
- cook and stir steak and marinade together in the hot skillet
- adding honey to caramelize the steak
- until steak is cooked through
- about 5 minutes. Garnish bulgogi with dark green parts of green onions.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 1 hr 15 mins
Servings: 6