 | Description: You can use this recipe with boneless short ribs, pork loin, or chicken.
Yields: 2 large portions
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Chef's Notes: Tips:
If you don’t do the boneless short ribs, and go with pork loin, or chicken, you’ll want to be especially careful with the marinade time (marinade for less time), since it has less connective tissue.
Meat Ingredients:
1 ¼ pound boneless beef short rib, or any other meat, sliced about 1/8-inch thickMarinade Ingredients:
4 finely crushed garlic cloves
1 generous tablespoon freshly grated ginger
1/3 cup freshly grated Asian pear
1/4 cup grated yellow onion
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 or 2 tablespoon light brown sugar, depending on how sweet you like it
1 tablespoon Korean chili flakes (Gochugaru)
Post-Marinade Ingredients:
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
Optional Garnish Ingredients:
sliced green onions
sesame seeds
Sprinkle Korean chili flakes
Other Ingredients:
steamed rice
Procedure:
Mix together all the marinade ingredients together. Cut the meat 1/8"-1/4" thick and cut across the grain. Marinade meat 1-2 hours in the refrigerator covered. Remove from the refrigerator and
add a bit salt, and vegetable oil. Using a smoking hot cast iron pan, heat pan at the highest heat. Pan fry 2-3 minutes per side. Place on top of rice. Top with fresh scallions.
Mix together all the marinade ingredients together. Cut the meat 1/8"-1/4" thick and cut across the grain. Marinade meat 1-2 hours in the refrigerator covered. Remove from the refrigerator and
add a bit salt, and vegetable oil. Using a smoking hot cast iron pan, heat pan at the highest heat. Pan fry 2-3 minutes per side. Place on top of rice. Top with fresh scallions.
Recipe Type: Authentic
Recipe Author: Chef John
Chef's Background: Chef John officially started his culinary career by enrolling at Paul Smith’s College, New York, in 1981. Two years later he graduated with an AAS Degree, with Honors, in Culinary Arts/Chef Training and was also awarded “Outstanding Chef Training Student.” Over the next 20 plus years, Chef John held just about every position possible in the food industry. After having seen and done it all in the food industry, Chef John went on to teach at the California Culinary Academy. After almost five years of teaching, John eventually decided to leave the school and follow his dream of teaching a larger audience how to cook, and share his passion for fine food.
Original Photograph By: Chef John
Photograph Retouched By: Recipe Spy
Recipe Source: http://foodwishes.blogspot.com/2016/09/bulgogi-beef-how-they-barbecue-in-korea.html
Recipe Author: Chef John
Chef's Background: Chef John officially started his culinary career by enrolling at Paul Smith’s College, New York, in 1981. Two years later he graduated with an AAS Degree, with Honors, in Culinary Arts/Chef Training and was also awarded “Outstanding Chef Training Student.” Over the next 20 plus years, Chef John held just about every position possible in the food industry. After having seen and done it all in the food industry, Chef John went on to teach at the California Culinary Academy. After almost five years of teaching, John eventually decided to leave the school and follow his dream of teaching a larger audience how to cook, and share his passion for fine food.
Original Photograph By: Chef John
Photograph Retouched By: Recipe Spy
Recipe Source: http://foodwishes.blogspot.com/2016/09/bulgogi-beef-how-they-barbecue-in-korea.html
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