Ingredients
F
For the Beef:
R
1 ¾ lb Ribeye or any tender steak (Shaved Beef is better)
F
For the Marinade:
G
6 Green Onions, Chopped
Y
1 Yellow Onion, thinly sliced
P
6 cloves Pressed Garlic
p
2 inch piece of Ginger, grated
S
1 tbsp Sesame oil
L
¾ cup Lite soy sauce
B
¼ cup Brown sugar (or more to taste)
O
1 tbsp Onion Powder
F
1 tsp Fresh crack of black pepper
W
¼ cup Water
S
2 tsp Sesame Seeds
R
2 tbsp Rice Wine Vinegar
F
For the Bowl:
S
Sesame Seeds (Garnish)
C
Cooked Rice (Calrose Rice)
S
Scallions
Directions
1
Slice the Beef:
1
Use a sharp knife to thinly slice your frozen or semi-frozen steak. This helps mimic the ultra-thin cuts used in traditional bulgogi.
2
Make the Marinade:
1
In a bowl, combine soy sauce, sesame oil, rice wine vinegar, brown sugar, garlic, ginger, black pepper, onion powder, and sesame seeds. Stir until the sugar dissolves.
2
Slicing the Onions:
1
Slice your onion, and chop green onions. Add both to the marinade.
2
Marinate the Beef:
1
Place the sliced beef into the marinade. Cover and let it sit in the fridge for at least 1–2 hours (overnight if possible). 30 minutes will still work.
2
Cook the Bulgogi:
1
Heat a skillet over medium-high heat with a bit of olive oil. Working in batches if needed, cook the beef for 3–4 minutes until caramelized and cooked through. Don’t overcrowd the pan!
2
Serve:
1
Pair with rice and garnish with scallions, sesame seeds. Enjoy
