Bulgogi Beef

Ingredients

• 2 lb bavette steak (Snake River Farms; slice against the grain)
• 0.5 cup soy sauce
• 1 tbsp clear soy sauce (also called shoyu)
• 3 tbsp pineapple (grated)
• 0.25 cup brown sugar
• 0.25 cup gochujang
• 2 tbsp gochugaru
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 8 garlic (cloves, minced)
• 1 tbsp ginger (grated)
• 4 green onions (thinly sliced; additional sliced green onions for serving, quantity unspecified)
• 2 tsp sesame seeds (toasted; additional toasted sesame seeds for serving, quantity unspecified)

Steps

1. 1

   Combine the soy sauce, clear soy sauce, grated pineapple, brown sugar, gochujang, gochugaru, sesame oil, rice vinegar, minced garlic, and grated ginger to make the marinade.

2. 2

   Slice the bavette steak against the grain.

3. 3

   Put the sliced steak in a resealable bag or shallow container and pour the marinade over it.

4. 4

   Cover or seal and marinate in the refrigerator for at least 1 hour; overnight is best.

5. 5

   Remove the steak from the marinade and lightly pat the surface dry so it can develop a good crust.

6. 6

   Heat a grill or stainless-steel frying pan over high heat.

7. 7

   Cook the bavette for approximately 4–6 minutes per side, depending on its thickness, until caramelized on both sides.

8. 8

   Serve with additional sliced green onions and toasted sesame seeds.

Notes

The source gives a marinating range of at least 1 hour or overnight; total time uses the 1-hour minimum and excludes any longer overnight marinating. The source does not specify a separate quantity for the additional serving garnishes.

Nutrition per serving

• main
• Korean-inspired
• grilled
• pan-fried
• marinated
• gluten-free option not established