Bulgogi

By lorik

Ingredients

• Variation from Tasting Table:
• 1/2 cup soy sauce
• 1/3 cup hoisin sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 4 garlic cloves, minced
• 1/2-inch piece ginger, peeled and grated
• 1-2 tablespoon sriracha sauce
• 3 tablespoons toasted sesame seeds
• 6 green onions, sliced for a garnish
• 1 pound boneless rib eye steak, cut into very thin 3 inch slices
• 2 tablespoon vegetable oil
• Recipe adapted from Chris Oh
• 3 cups water
• 2 cups soy sauce
• 2 cups white sugar
• 1/2 cup sesame oil
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon Korean red pepper flakes, plus more for garnish
• 2 pounds rib eye steaks, thinly sliced crosswise into 1/8-inch slices
• 2 tablespoons vegetable oil
• Thinly sliced scallions, for garnish
• Toasted white and black sesame seeds, for garnish
• Steamed white rice, for serving
• Kimchi, for serving

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 1

In a resealable plastic bag, combine the soy, hoisin, sugar, sesame oil, garlic, ginger, and sriracha. Add the ribeye and toss to coat. Seal the bag and refrigerate overnight.

Drain the meat, reserving liquid; pick off the solids and pat dry, In a large skillet heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until light browned, 4 minutes. Transfer the meat to a plate and let rest before serving. Put reserved marinade in a small saucepan and bring to a boil. Reduce heat and reduce marinade until it is a thick glaze. Pour over meat, garnish with green onions and sesame seeds.

Variation:
1. In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders, and Korean red pepper flakes until the sugar has dissolved. Add the sliced rib eye and let marinate for 1 hour.

2. In a large cast-iron pan, heat the vegetable oil over high heat. Drain the meat, discarding the marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1 minute per side. Transfer to a platter.

3. Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.