Bulgogi Korean BBQ beef
Ingredients:
1/2 of an Asian pear
2 tbsp brown sugar
2 tbsp sesame oil
1/4 cup low sodium soy sauce (can use regular, but reduce other salt content)
7-10 garlic cloves
2-3in piece of ginger
2-3 tbsp gochujang (Korean chili paste, use to individual preference)
1 tbsp freshly ground black pepper for taste
2-3 green onions, white parts only
1.5-2 lb bavette steak
Instructions:
Prepare the beef- Use a 1.5-2lb tender cut of beef, we are using a bavette steak. Partially freeze the meat for 30-45 minutes for easier slicing. Slice the beef thinly against the grain (about 1/8-1/4 inch thick). Place sliced meat into large mixing bowl or zip top bag
Make the marinade- in a blender mix 1/2 Asian pear chopped, 2 tbsp of brown sugar, 2 tbsp sesame oil, 1/4 cup low sodium soy sauce, 7-10 garlic cloves, 2-3 inch knob of ginger, 2-3 tbsp gochujang, 1 tbsp black pepper, and 2-3 green onions. Blend until all ingredients are completely combined.
Marinade the meat- pour the marinade over the sliced beef and mix well to ensure full coverage. Cover and refrigerate for at least 1 hour, ideally 4-12 hours. (DO NOT exceed 24 hours as the enzymes in the pear will continue to break down the beef).
Cook the Bulgogi
Option 1: Use a cast iron or nonstick pan on high heat. Add a small amount of high heat oil (grapeseed oil, avocado oil, or canola oil). Sear the beef in small batches for 1-2 minutes per side until caramelized.
option 2: Preheat grill to high heat. Cook beef slices directly on grates or on a grill basket, flipping once, 1-2 minutes per side.
Serve- Best pared with steamed white rice or cilantro-lime rice, kimchi, charred green onions, garnished with red onion, fresh cilantro and sesame seeds.
Note: Interesting variations
Bulgogi burrito- wrap in a flour tortilla with rice, kimchi, and garnishes
Bulgogi Banh Mi- serve on a sweet French baguette with pickled daikon radishes, carrots, and cucumber
