HOW TO MAKE BULBOGI

Today's specialty is the MARINATED BEEF BARBECUE known as bulbgogi 

INGREDIENTS:

•  1.) Half pounds boneless rib eye steak

 2.) Half small pear (peeled and coarsely grated)

• 3.) Quarter cup reduced sodium soy sauce
• 4.) Two tablespoons light brown sugar
• 5.) Two  tablespoons toasted sesame oil
• 6.) Three cloves garlic (minced)
• 7.) One tablespoon freshly grated ginger
• 8.) One tablespoon gochujang (Korean red pepper paste)
• 9.) Two tablespoons vegetable oil (divided)
• 10.) Two green onions (thinly sliced)
• 11.) One teaspoon toasted sesame seeds

STEP  1:

Wrap steak in plastic wrap, and place it in the freezer for 30 minutes then unwrap it and slice across the grain into 1/4-inch thick slices.

STEP 2:

In a medium bowl, soy sauce, combine pear, gochujang , brown sugar, garlic, ginger and sesame oil. In a gallon size Ziploc bag, combine soy sauce mixture and steak; soak for at least 2 hours to mid night, turning the bag occasionally.

STEP 3:

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until it's cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

 

STEP 4:

Now, serve immediately, garnished with green onions and sesame seeds, if desired.

HOPE YOU ENJOYED LEARNING THIS TODAY, ALWAYS COME BACK FOR MORE!!!