Beef Bulgogi
RachelIngredients
- ¼ cup low-sodium soy sauce (or tamari if gluten-free*)
- ¼ cup grated white or yellow onion
- 3 tablespoons honey
- 1 tablespoon gochujang (gluten free if needed)
- 1 tablespoon minced garlic
- 1 tablespoon mirin or rice wine**
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- ¼ teaspoon cracked black pepper
- 1 pound boneless rib-eye or top sirloin (cut into ⅛–¼-inch thick slices)
- 2 teaspoons grapeseed oil (or other neutral oil)
- Cooked rice or quinoa
- Lettuce cups
- Kimchi
- Sliced green onions
- Sesame seeds
- Ssamjang
Instructions
Whisk together soy sauce, onion, honey, gochujang, garlic, mirin, sesame oil, ginger and black pepper in a large bowl until combined. Add beef and toss to coat; cover and refrigerate for at least 2 hours, ideally 4 hours, or up to overnight. Grill method Heat a grill to medium-high. Brush grill grate clean; brush grate with grapeseed oil to coat. Working in batches if needed, arrange sliced beef on grill grate and cook just until cooked through and browned, about 1½ minutes per side. Stove-top method Heat a cast-iron grill pan (or cast-iron skillet) over medium high for 5 minutes. Brush grates of pan with grapeseed oil and, working in batches, arrange beef in a single layer in pan, making sure not to over crowd. Cook beef until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat cooking process with remaining beef. Optional: reserve the marinade and transfer to a small saucepan. Bring mixture to a boil over medium-high heat; cook until slightly thickened, about 3 minutes. Serve sauce with bulgogi. Serve bulgogi with rice, butter lettuce cups, kimchi, scallions, sesame seeds, and ssamjang, if desired.
Servings: 4