KOREAN BEEF BULGOGI (RESTAURANT STYLE) (Restaurant Copycat)
⏱️ 45 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
380
Protein
35g
Carbs
12g
Fiber
2g
Health Benefits
Gut Health7/10
Anti-Inflammatory6/10
Blood Sugar Control7/10
Ingredients
- •- 2 pounds ribeye steak, sliced paper-thin
- •- 1/2 Asian pear, grated
- •- 6 cloves garlic, minced
- •- 3 tablespoons soy sauce
- •- 2 tablespoons sesame oil
- •- 2 tablespoons brown sugar
- •- 1 tablespoon mirin
- •- 2 teaspoons gochugaru (Korean red pepper flakes)
- •- 1 inch ginger root, finely grated
- •- 3 scallions/green onions, divided
- •- 1 medium yellow onion, thinly sliced
- •- 2 tablespoons toasted sesame seeds
- •- Black pepper to taste
Instructions
- 11. Freeze beef for 30 minutes to achieve paper-thin slicing
- 22. Combine grated pear, minced garlic, soy sauce, sesame oil, brown sugar, mirin, gochugaru, ginger, and half the chopped green onions
- 33. Marinate sliced beef in mixture for 2-4 hours
- 44. Heat wok or large cast-iron skillet until smoking hot
- 55. Cook beef in small batches (avoid overcrowding) until edges caramelize, about 2-3 minutes per batch
- 66. Add sliced onions during final minute of cooking
- 77. Garnish with remaining green onions and toasted sesame seeds