Bulgogi

Name: Bulgogi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 servings
Cuisine: Asia, Korean
Ingredients: 3 pounds beef ribeye steaks; 3 tablespoons sugar; 1/3 cup reduced-sodium soy sauce; 1/4 cup canola oil; 3 tablespoons toasted sesame seeds, crushed; 2 garlic cloves, minced; 1-1/2 teaspoons hot pepper sauce; 1/4 teaspoon crushed red pepper flakes; Thinly sliced green onions, optional

Total Time Prep: 20 min. + marinating Grill: 10 min.

Yield 10 servings

Test Kitchen Approved

I first made this peppery beef with a recipe from my boss, who lived in Korea in the 1950s. Freeze the ribeyes and slicing's a cinch. —Linda McCane, Chesapeake, Virginia

Ingredients

3 pounds beef ribeye steaks
3 tablespoons sugar
1/3 cup reduced-sodium soy sauce
1/4 cup canola oil
3 tablespoons toasted sesame seeds, crushed
2 garlic cloves, minced
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon crushed red pepper flakes
Thinly sliced green onions, optional

Directions

Freeze steaks until firm, about 30 minutes. Cut steaks crosswise into 1/4-inch slices. Sprinkle with sugar; place in a large resealable plastic bag. Add soy sauce, oil. sesame seeds, garlic, pepper sauce and pepper flakes; seal bag and turn to coat. Refrigerate 4 hours or overnight.
Thread beef onto 10 metal or soaked wooden skewers; discard any remaining marinade. Grill beef, covered, over medium heat 4-5 minutes on each side or until beef reaches desired doneness. If desired, sprinkle with green onions.

I first made this peppery beef with a recipe from my boss, who lived in Korea in the 1950s. Freeze the ribeyes and slicing's a cinch. —Linda McCane, Chesapeake, Virginia

Recipe Creator