# Korean BBQ Beef

> Bulgogi (불고기)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-bulgogi/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 1 hr, cook 15 min, total 5 hr 15 min
- Serves: 4

## Ingredients

### For the Meat

- 2 lbs beef (sirloin or ribeye, thinly sliced)
- 1 onion(s) (thinly sliced)
- 2 green onion(s) (chopped)

### For the Marinade

- ½ Asian pear (grated)
- ½ onion(s) (grated)
- 6 cloves garlic (minced)
- 1 tbsp ginger (minced)
- ½ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tbsp mirin
- ¼ tsp black pepper
- 1 tbsp sesame seeds

## Instructions

1. Partially freeze beef for easier slicing (about 2 hours).
2. Slice beef thinly against the grain (1/8 inch thick).
3. Blend marinade ingredients in a food processor until smooth.
4. Combine beef with marinade and vegetables.
5. Marinate 4 hours or overnight.
6. Heat grill or pan over medium-high heat.
7. Cook beef in batches, not overcrowding.
8. Cook 2-3 minutes per side until edges caramelize.

## Notes

#### Recipe Tips

- Use high-quality beef

- Slice meat while partially frozen

- Don't skip the Asian pear

- Marinate at least 4 hours

- Cook in batches

- Don't overcook

#### Serving Suggestions

Serve with:

- Steamed rice

- Lettuce wraps

- Kimchi

- Banchan

- Cold Korean noodles

- Ssamjang sauce

#### Variations

- Pan-fried style

- Spicy version with gochugaru

- Ground beef bulgogi

- Pork bulgogi

- Chicken bulgogi

#### Storage

- Marinated meat: 2 days refrigerated

- Cooked bulgogi: 3-4 days refrigerated

- Freeze marinated uncooked meat up to 2 months

- Store sauce separately for longer shelf life

## Nutrition per serving

- Calories: 635
- Carbohydrates: 24 g
- Protein: 50 g
- Fat: 37 g
- Saturated fat: 13 g
- Fiber: 3 g
- Sugar: 16 g
- Sodium: 1898 mg