Beef Bulgogi

 

BEEF BULGOGI:

• ▢ 1/2 cup soy sauce
• ▢ 1/2 cup packed light brown sugar
• ▢ 1 Tablespoon sesame oil
• ▢ 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
• ▢ 1/4 cup rice wine vinegar
• ▢ 2 Tablespoons minced garlic 
• ▢ 2 Tablespoons minced ginger
• ▢ 1/4 cup thinly sliced shallots 
• ▢ 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices
• ▢ 2 Tablespoons vegetable oil

• In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots. 
• Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
• Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.