Name: Best Bulgoki - Korean Barbeque Beef
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Scallions, chopped - 6; Coarsely grated pear - ½ cup; Dark soy sauce - 3 tablespoons; Sesame oil - 3 tablespoons; Mirin (Japanese sweet wine) - 1 tablespoon; Brown sugar, or more to taste - 1 tablespoon; Garlic, grated - 4 cloves; Lime juice - 1 teaspoon; Grated fresh ginger - 1 teaspoon; Ground black pepper - ½ teaspoon; Red pepper flakes - ¼ teaspoon; Beef top sirloin, thinly sliced - 1 pound; Soy sauce - ¼ cup; Water - 3 tablespoons; Gochujang (Korean chile paste) - 2 tablespoons; Brown sugar - 1 teaspoon; Mirin (Japanese sweet wine) - 1 teaspoon

Ingredients for - Best Bulgoki - Korean Barbeque Beef

1. Scallions, chopped 6

2. Coarsely grated pear ½ cup

3. Dark soy sauce 3 tablespoons

4. Sesame oil 3 tablespoons

5. Mirin (Japanese sweet wine) 1 tablespoon

6. Brown sugar, or more to taste 1 tablespoon

7. Garlic, grated 4 cloves

8. Lime juice 1 teaspoon

9. Grated fresh ginger 1 teaspoon

10. Ground black pepper ½ teaspoon

11. Red pepper flakes ¼ teaspoon

12. Beef top sirloin, thinly sliced 1 pound

13. Soy sauce ¼ cup

14. Water 3 tablespoons

15. Gochujang (Korean chile paste) 2 tablespoons

16. Brown sugar 1 teaspoon

17. Mirin (Japanese sweet wine) 1 teaspoon

How to cook deliciously - Best Bulgoki - Korean Barbeque Beef

1 . Stage

Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.

2 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3 . Stage

Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.

4 . Stage

Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.