Name: Bulgogi Beef (Korean-Style Barbecue)
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Boneless beef short ribs, sliced across the grain in 1/8-inch thick slices - 1 ¼ pounds; Garlic, finely crushed - 4 cloves; Grated yellow onion - ¼ cup; Freshly grated gingerroot - 1 tablespoon; Toasted sesame oil - 1 tablespoon; Light brown sugar, or to taste - 1 tablespoon; Freshly grated Asian pear - ⅓ cup; Soy sauce - ¼ cup; Korean red pepper flakes (gochugaru) - 1 tablespoon; Kosher salt - ½ teaspoon; Vegetable oil, plus more for brushing skillet - 1 tablespoon; Hot steamed rice, or as needed - 2 cups; Sliced green onion tops for garnish - 2

Ingredients for - Bulgogi Beef (Korean-Style Barbecue)

1. Boneless beef short ribs, sliced across the grain in 1/8-inch thick slices 1 ¼ pounds

2. Garlic, finely crushed 4 cloves

3. Grated yellow onion ¼ cup

4. Freshly grated gingerroot 1 tablespoon

5. Toasted sesame oil 1 tablespoon

6. Light brown sugar, or to taste 1 tablespoon

7. Freshly grated Asian pear ⅓ cup

8. Soy sauce ¼ cup

9. Korean red pepper flakes (gochugaru) 1 tablespoon

10. Kosher salt ½ teaspoon

11. Vegetable oil, plus more for brushing skillet 1 tablespoon

12. Hot steamed rice, or as needed 2 cups

13. Sliced green onion tops for garnish 2

How to cook deliciously - Bulgogi Beef (Korean-Style Barbecue)

1 . Stage

Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.

2 . Stage

Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.

3 . Stage

Season meat with salt and a drizzle of vegetable oil. Toss.

4 . Stage

Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices. Chef John