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Korean Beef Bugolgi

By: Allison Fender
Main Course

Ingredients

  • 1 lb Flaken Ribs (authentic Korean style) or Skirt Steak
  • 1/2 cup soy sauce (I love Soeos Organic Low Sodium)
  • 1 whole garlic
  • 1 onion white/yellow
  • 1 tbsp zested ginger
  • 1/4 cup sugar
  • 1/4 tsp toasted sesame oil (I love La Tourangelle, Toasted Sesame Oil)
  • 1 tsp pepper
  • 1 tsp salt
  • 1 pear skinned/cored chopped into cubes
  • 6 scallions
  • 1 carrot peeled 
  • 1 cup mushrooms

Instructions

  • if slicing meat at home, wrap up in a large zip lock bag and freeze for an hour to firm it up. Then, slice the beef against the grain about 1/8 inch slices
  • In a food processor (this little guy works great, inexpensive and easy to store), add in pear, onion and garlic and puree until smooth. Transfer to a bowl
  • Add the beef into the mixture and marinade about 10 mins
  • In another bowl, mix together the soy sauce, sugar sesame oil salt & pepper
  • Add the soy sauce mixture with the beef coated in the pear puree and marinade in the refrigerator for 1-4 hours
  • cook the beef in either a cast iron skillet (We love using Lodge) or grill like Traeger grills and cook through and remove from heat
  • In a pan, add in the mushrooms to quickly cook. I have also used some thinly sliced carrots with the mushrooms too! Tasty
  • In bowls, add the white rice first and top with the bulgogi beef topped with the carrots, mushrooms & scallions

Notes

Served with white jasmine rice

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