Korean Bulgogi
Thinly sliced beef marinated with garlic, onions, and scallions in a deeply savory sauce is shallow fried to perfection, resulting in a magnificently tender, flavorful dish.
Servings: 4 people
Ingredients
- ⅓ cup (79 ml) low sodium soy sauce
- 2 tablespoon sesame oil
- 3 tablespoon granulated sugar
- ¼ teaspoon red pepper flakes
- 1 pound (454 g) thinly sliced ribeye
- ½ onion sliced into half moon slivers
- 5 cloves of garlic minced or sliced
- 2 stalks of green onions cut into 1/2-inch lengths
Instructions
- In a medium bowl, whisk together soy sauce, sesame oil, sugar, and red pepper flakes.1/3 cup low sodium soy sauce, 2 tablespoon sesame oil, 3 tablespoon granulated sugar, 1/4 teaspoon red pepper flakes
- Place the ribeye, onion slivers, garlic, and green onions into a large Ziploc bag.1 pound thinly sliced ribeye, 1/2 onion, 5 cloves of garlic, 2 stalks of green onions
- Pour the liquid into Ziploc bag, seal it, then gently massage the liquid all over the meat, making sure it all gets coated in the mixture.
- Place in refrigerator to marinate for an hour, or even overnight.
- In a frying pan, heat up a little bit of oil then gently add a few slices of the marinated meat to the pan and cook until meat is cooked through - should be fairly quick since they're so thin.
- This is optional, but I took the remainder of the sauce from the Ziploc bag, poured it into the frying pan with the pan juices of the cooked meat and reduced it down until it was a thick, syrupy, consistency, about 15 minutes. I then poured that sauce on top of my bulgogi and steamed white rice.
- Serve over steamed white rice!
Nutrition
Serving: 1 serving | Calories: 358 kcal | Carbohydrates: 13 g | Protein: 25 g | Fat: 23 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 10 g | Cholesterol: 69 mg | Sodium: 828 mg | Potassium: 433 mg | Fiber: 1 g | Sugar: 10 g
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