BEST BULGOKI - KOREAN BARBEQUE BEEF

Best Bulgoki - Korean Barbeque Beef image

This is the best bulgoki recipe I've come up with--adapted from a few different ones. It is very forgiving and you can adjust sweetness and spiciness as you prefer. Serve over rice.

Provided by mollymayo

Categories World Cuisine Recipes Asian Korean

Time 8h24m

Yield 4

Number Of Ingredients 17

Ingredients

6 scallions, chopped
½ cup coarsely grated pear
3 tablespoons dark soy sauce
3 tablespoons sesame oil
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon brown sugar, or more to taste
4 cloves garlic, grated
1 teaspoon lime juice
1 teaspoon grated fresh ginger
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 pound beef top sirloin, thinly sliced
¼ cup soy sauce
3 tablespoons water
2 tablespoons gochujang (Korean chile paste)
1 teaspoon brown sugar
1 teaspoon mirin (Japanese sweet wine)

Steps:

Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 14.3 g, Cholesterol 48.9 mg, Fat 16.8 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 4 g, Sodium 1942.1 mg, Sugar 8.9 g