Serves: 4
Prep: 10 min, Total: 40 min
Bulgogi is thin-sliced beef in a sweet and salty soy marinade, cooked fast in a hot pan.
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless Beef Top Loin or Sirloin Steak | 1 lb |
| Soy Sauce | 1/4 Cup |
| Sugar | 3 tbsp |
| Sesame or Vegetable Oil | 2 tbsp |
| Pepper | 1/4 tsp |
| Green Onions, finely chopped | 3 Medium (3 tbsp) |
| Garlic, chopped | 2 Cloves |
| Hot Cooked Rice | For serving |
Instructions
-
Slice the beef diagonally across the grain into 1/8-inch strips. It’s much easier to cut thin if it’s partly frozen.
-
In a medium glass or plastic bowl, mix everything except the beef and rice. Add the beef and stir until it’s well coated.
-
Cover and refrigerate for 30 minutes.
-
Drain the beef and throw out the marinade.
-
Heat a 10-inch skillet over medium heat. Cook the beef 2 to 3 minutes, stirring often, until brown.
Serve over rice. Kimchi on the side is worth it if you like heat, and most grocery stores carry it.
