Spicy Bulgogi

Meat Entrees June 2nd, 2020
Prep Time
30 Min
Cook Time
40 Min
Serving
4 People

Bulgogi is a very popular Korean marinated grilled meat but I love adding gochujang (fermented red chili paste) for extra spiciness and flavor. Leave it out if you prefer bulgogi not to be spicy. The best bulgogi uses thin, ⅛ inch slices of rib eye or top sirloin. You can try slices as close to a ⅛ inches at home or purchase beef already sliced thin at the Korean or Asian market.

Ingredients

  • ½ asian pear, chopped
  • ½ onion, chopped
  • 1 tsp ginger, chopped
  • 4 cloves garlic
  • 1 scallion, chopped
  • 1 cup thin sliced carrots
  • ¼ cup gochujang
  • 3 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp toasted sesame oil
  • a pinch of ground black pepper
  • 1 lb. beef tenderloin, sliced very thin (1/8 inch thick) and into pieces 1/2 inch x 2 inches

Instructions

  1. In a food processor, puree the asian pear, onion, ginger, and garlic.
  2. Combine the rest of the marinade ingredients in a bowl with the pureed ingredients.
  3. Add the beef into the marinade and mix well.
  4. Cover and marinate overnight in the fridge.
  5. Grill or pan-fry the marinated beef.