For my Daughter's Birthday she asked if I could do Korean Barbecue. I said, "Sure thing!" She really wanted beef over pork, so we made this really excellent, very fulfilling version of this traditional preparation. The beef is best if left marinating over night, so a bit of planning is needed, but if not, an hour in frig will be just fine. I cooked the meat on my grill using a screen so the strips would not fall through. I wanted to get that really nice char the flame gives the meat. A hot, heavy bottomed skillet or cast iron on your cooktop inside will do the trick too. Just make sure your vent is on and windows open, cause you will create a bunch of smoke. I served it over cauliflower rice (keeping it healthy), along side some spicy stir fried Chinese Green Beans. Totally was a hit and I think you'll no longer need to order this in. Enjoy!
Serves 4 people
2 Tbsp. mirin (you can substitute a sweet white wine of sherry)
1/2 ripe pear, remove skin and core. Mash to pulp
1 Tbsp. sesame oil, plus more for finishing the dish
1 Tbsp. sesame seeds, plus more for finishing the dish
1# thinly sliced beef ribeye
1 large onion, sliced, divided in half
6 cloves garlic, finely chopped
3 green onions
2 Tbsp. sunflower oil (can substitute canola or vegetable oil)
First, remove root end of green onions and cut them 3/4 from the bottom, cut the white parts in half lengthwise, then into 2-inch long pieces. Chop the remaining green parts and reserve both separately on the side.
In a large mixing bowl combine soy sauce, mirin, sugar, pear pulp, sesame oil, and sesame seeds. Add beef, half the sliced onions, garlic, and white parts of the green onions. Mix well with your hands and marinate for 1 hour up to overnight in the refrigerator.
Heat your flame grill (use a screen so the meat won't fall through). You can also use a skillet or cast iron pan on your cooktop. Get skillet very hot (if using skillet, add a small amount of oil to pan and heat before adding beef). Cook beef for 6-8 minutes. Remove from heat and let beef rest 3-4 minutes.
Meanwhile, heat small skillet add sunflower oil and heat. Add remaining sliced onions to hot oil and cook until edges brown slightly, 3-5 minutes. Once done, place onions on serving platter, place bulgogi right on top of onions and garnish with sesame seeds, small amount of sesame oil, and the sliced green onions. Serve with warm cooked white rice, kimchi (if desired) and lettuce wraps. Enjoy!
