Ingredients for - Bulgogi
How to cook deliciously - Bulgogi
1. Stage
Freeze steak until semi-frozen, at least 2 1/2 hours or up to 5. Slice 1/8" thick against the grain and transfer to a large bowl.
2. Stage
In a food processor, puree chopped onion, apple, kiwi, and garlic until smooth, about 1 minute. Pour over meat, then add sliced onions, scallions, brown sugar, soy sauce, mirin, oil, and 1/4 teaspoon black pepper.
3. Stage
Using your hands, massage marinade into meat, about 2 minutes. Cover bowl with plastic wrap and refrigerate at least 30 minutes or up to 2 hours.
4. Stage
Heat a large nonstick skillet over medium-high heat. Working in 3 batches, arrange meat in a single layer without overcrowding. Cook, turning once and using tongs to move meat along sides of pan if pan becomes too dark, until meat develops a dark, caramelized crust on both sides, 3 to 4 minutes per side. Continue to cook, flipping and tossing meat so it picks up any caramelization from bottom of pan, until parts of meat look charred, about 1 minute more. Transfer to a large platter; repeat with remaining meat. If pan gets too dark, clean out pan between batches. Discard excess marinade.
5. Stage
Top bulgogi with scallions and sesame seeds, if using, and serve with rice.
