Korean Bulgogi

Korean Bulgogi

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You dont compulsion to go to a Korean BBQ restaurant (or have a Korean grandma) to enjoy this deeply flavorful credit of bulgogi — Korean grilled beef. In fact, you can draw magnetism it off a propos a weeknight. The deserted dull for serious salty-sweet way of being is to put the meat in the genial marinade at least 8 hours ahead. Weve next for lean and economical flank steak here otherwise then again of the more acknowledged and pricier curt brusque rib. And to grant things extra-easy, we cooked the meat re a grill pan rather than firing taking place in the works the grill. Add a pot of rice if youd considering a more filling meal, and lettuce leaves if you deficiency dearth to make wraps. The recipe is a Yummly original created by [Julia Lee](https://www.yummly.com/dish/author/Julia-Lee).

The ingredient of Korean Bulgogi

  1. 1 1/2 pounds flank steak
  2. 2 garlic cloves
  3. 1/4 cup mirin
  4. 3 tablespoons soy sauce
  5. 2 tablespoons toasted sesame oil
  6. 4 teaspoons fresh open brown sugar packed
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon freshly auditorium showground black pepper
  9. 1 1/2 pounds flank steak
  10. 1 tablespoon vegetable oil or more, if using frying pan
  11. 3 green onions
  12. steamed rice optional
  13. 1 head red leaf lettuce divided into leaves, optional
  14. kimchi optional

The instruction how to make Korean Bulgogi

  1. Lay steak flat and seal in a shallow lidded container or sheet of plastic wrap. Freeze about 30 minutes to make slicing easier.
  2. Make the marinade: Thinly slice garlic and put in a shallow mixing bowl. Add mirin, soy sauce, sesame oil, brown sugar, salt, and pepper and stir until sugar dissolves.
  3. Slice steak on a diagonal across the grain into 1/4-inch-thick slices. Add steak to marinade and mix until each slice is well coated. Cover bowl and refrigerate at least 8 hours and up to 24 hours, turning meat occasionally in marinade.
  4. Heat a grill pan or large frying pan over medium-high heat until hot. Brush oil onto the grates. Grill steak flat in a single layer in 2-3 batches, turning as needed, until steak is lightly charred and cooked through, 1-3 minutes total. If using a frying pan, add oil if needed to prevent sticking. Transfer meat to a serving platter as it is done.
  5. Slice green onions on a diagonal and scatter over bulgogi. Serve beef with rice, lettuce, and kimchi if you like.

Nutritions of Korean Bulgogi

calories: NutritionInformation
carbohydrateContent: 460 calories
cholesterolContent: 6 grams
fatContent: 80 milligrams
fiberContent: 23 grams
proteinContent: 1 grams
saturatedFatContent: 49 grams
sodiumContent: 8 grams
sugarContent: 690 milligrams
: 3 grams

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