Korean Bulgogi
Ingredients
- 1 lb beef flank steak, sliced into 1/2-inch slices
- 1 cup sesame oil
- 2 cup soy sauce
- 1 tbsp chopped garlic
- 1 tbsp chopped fresh ginger
- 1 pinch crushed red pepper
- 2 cup cooked white long grain rice
- 1 tbsp snipped chives
Instructions
- 1
Season the beef with salt and pepper.
- 2
In a mixing bowl, combine the sesame oil, soy sauce, garlic, and ginger. Season with crushed red pepper to taste.
- 3
Place the meat in a shallow bowl and pour the marinade over it. Cover and refrigerate for at least 1 hour or overnight.
- 4
Remove the meat from the marinade, reserving the marinade. Place the reserved marinade in a saucepan over medium heat. Bring to a boil and cook for 6 to 8 minutes until reduced by 3/4.
- 5
Grill or pan-fry the meat for a couple of minutes on each side for medium rare.
- 6
To serve, spoon rice in the center of each plate. Lay the strips of meat around the rice. Drizzle the reduced sauce over the meat and garnish with chives.
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