Korean Beef Bulgogi

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

This doesn't require too much complicated prep. You'll want to put your short ribs into the freezer so that it can harden enough so that you can slice it into thin strips easily. Usually that's about 30-45 minutes. If you're unsure, just periodically check it until they're as firm as you need it to be. They'll thaw it while you're marinating either way.

Step 2

Get a large enough mixing bowl that you can add all of the marinade ingredients plus the sliced meat and onions.

Step 3

Start with your dry ingredients first, followed by your wet ingredients. Then grate the ginger & pear. Add the minced garlic. Mix ingredients thoroughly.

Step 4

Slice your onions into long slivers and throw it into the bowl. Pull your meat out of the fridge and thinly slice it, starting on the shorter side. Throw the sliced meat into the bowl.

Step 5

Mix everything until the onions and steak is evenly spread. Put cling on plastic and toss it into the fridge. Let it marinade minimum for four hours but longer is better. Max I'd recommend is 24 hours as it can make the meat too tender any longer than that due to how thin it's sliced.

Step 6

In a rice cooker or pot, prepare some white rice. Whichever type you prefer and follow the recommended instructions.

Step 7

Cut up two or three stalks of green onions. Separate the white & green parts and put it to the side. Put your frying pan on a burner set to medium. Put in two tablespoons of sesame oil. Once the oil gets hot, put in your white green onion bits and wait for a minute to get fragrant.

Step 8

Depending on the size of your pan and the type of stove tops, you'll want to toss in a portion of your meat at a time to cook so that it doesn't lose too much heat. Flip or move the meat around after 1 minute. Let it cook for another minute max and then pull it off. Throw in the next batch and repeat until you're completely done.

Step 9

Whenever plating, garnish the bulgogi with green onions and sprinkle some toasted sesame seeds. Enjoy