Have an eye for some beefy goodness? This Korean dish will help you satisfy that craving and can be easily paired with stir-fried vegetables or rice – a cozy meal you can come home to on a busy day and whip up without exhausting yourself.
Ingredients
Meat
- 1 1/4 lb. rib eye or sirloin steak
Produce
- 1 large yellow onion, 1/2 finely chopped, 1/2 thinly sliced
- 8 garlic cloves
- 1 cup finely chopped Fuji apple
- 1/4 cup finely chopped kiwi
- 5 scallions, cut into 2″ pieces, plus more, thinly sliced, for serving
- 3 Tbsp. light brown sugar
Oils and Vinegars
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. mirin (sweet rice wine)
Baking and Spices
- Freshly ground black pepper
- Toasted white sesame seeds, crushed, for serving (optional)
Instructions
- Freeze the steak until semi-frozen (for at least 2 1/2 hours – 5 hours)
- Slice steak 1/8″ thick against the grain and transfer to a large bowl
- In a food processor puree chopped onion, garlic, apple and kiwi until smooth. Pour over meat then add sliced onions, scallions, brown sugar, soy sauce, mirin, oil and 1/4 tsp. pepper
- Using your hands, massage marinade into meat for about 2 minutes. Cover bowl with plastic wrap and refrigerate (at least 30 minutes and up to 2 1/2 hours)
- Heat a large nonstick skillet over medium-high heat. Working in batches, arrange meat in a single layer without overcrowding. Cook 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 skillet, until parts of meat look charred.
- Transfer cooked meat to a large platter and repeat with remaining meat. If skillet gets too dark, wipe out skillet between batches. Discard excess marinade.
- Once complete, top bulgogi with scallions and sesame seeds (if using).
The beef (without kiwi) can be marinated up to 6 hours ahead when refrigerated. Leftover bulgogi can be stored for up to 3 days, lasting you half of your busy week. Reheat low and slow, or simply enjoy cold. This dish can be paired with a bowl of plain rice or kimchi – whatever suits your taste buds and cravings! Check out Delish’s steps to making Bulgogi
P.S: Let us know how it turned out! We’d love to see your amazing work and hear what observations/advice you have for your fellow Loopmates the next time they (or you!) try this recipe again 🙂
