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Bulgogi Beef (Korean-Style Barbecue)

"In the first-rate examples I've had of beef bulgogi in Korean eating places, the beef, whilst gentle, nevertheless had a touch little bit of chewiness to it. You can control texture with the aid of the thickness or thinness of the slices and how lengthy you marinate them. But that is a fairly fast-performing marinade, so I go along with an hour or two."

Ingredients :

1 1/4 pounds boneless red meat short ribs, sliced throughout the grain in 1/eight-inch thick slices
4 cloves garlic, finely overwhelmed
1/four cup grated yellow onion
1 tablespoon freshly grated gingerroot
1 tablespoon toasted sesame oil
1 tablespoon mild brown sugar, or to taste
1/three cup freshly grated Asian pear
1/four cup soy sauce
1 tablespoon Korean purple pepper flakes (gochugaru)
half teaspoon kosher salt
1 tablespoon vegetable oil, plus extra for brushing skillet
2 cups hot steamed rice, or as wished
2 sliced inexperienced onion tops for garnish

Instructions :

Prep : 15M	Cook : 2M	Ready in : 1H20M

Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
Transfer meat to marinade and toss to coat on all facets. Cover and refrigerate 1 to 2 hours.
Season meat with salt and a drizzle of vegetable oil. Toss.
Brush a cast iron skillet with a bit vegetable oil and region over high heat. When skillet is very hot, add red meat in a single layer and prepare dinner till meat begins to caramelize around the edges and moisture starts to evaporate, 2 to a few minutes in step with aspect. Serve over hot rice and pinnacle with inexperienced onion slices.

Notes :

You can marinate the beef for as much as 12 hours, however I actually have accurate outcomes with a 1- to two-hour marination time.

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