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Classic Korean BBQ with paper-thin beef slices soaked in sweet and savory marinade, then quickly seared till they're just right.
Key Ingredients:
- Paper-thin beef: Go for sirloin or ribeye
- Asian pear: Makes meat tender naturally
- Soy sauce: Pick low salt version
- Sesame oil: Gives nutty flavor
- Fresh ginger and garlic:
- Brown sugar: Helps meat brown nicely
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Step-by-Step Guide:
- Get Beef Ready
- Pop meat in freezer for half an hour
- Cut into super thin pieces
- Wipe off moisture before adding sauce
- Try to make all slices the same size
- Mix Up Sauce
- Shred the pear
- Blend with soy sauce
- Throw in spices
- Stir everything well
- Soak The Meat
- Make sure beef gets coated everywhere
- Wrap and stick in fridge
- Wait 2-4 hours
- Pour off extra sauce
- Fast Cooking
- Heat cast iron till smoking
- Cook small amounts at once
- Brown till edges get crispy
- Leave space between pieces
Keeping It Fresh:
Stays good in the fridge for 2-3 days. Works great frozen before or after cooking.
Great Sidekicks:
Tastes amazing with a scoop of rice, some tangy kimchi, and wrapped in perilla leaves.
Pro Tricks:
- Keep your beef chilled until it hits the pan
- Don't let the temperature drop
- Give your pan time to heat back up between batches
- Let it sit a few minutes after cooking
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I've spent years making bulgogi and learned that getting those thin slices right and cooking it fast is how you'll nail that authentic Korean BBQ taste at home.
Frequently Asked Questions
- → Why freeze beef a little?
- It makes it simple to slice super thin.
- → What does pear do?
- It softens the meat and adds a light sweetness.
- → What replaces gochujang?
- A mix of red chili flakes and miso works well.
- → Best beef to pick?
- Ribeye’s a winner. Sirloin is good too.
- → What goes well with this?
- Kimchi, rice, lettuce, and grilled veggies.