Beef Bulgogi

Why, yes, I did just make chicken bulgogi and I have done an easy beef bulgogi before, but I have had bulgogi on the mind lately. While at the Korean market a few weeks ago, I picked up some amazingly thin slices of beef and froze them for a later time. I couldn't stop thinking about them and when I came across another recipe using the bulgogi, I couldn't pass it up. Once again this was so simple and I was able to use some of the ingredients I purchased a few weeks ago for the chicken bulgogi. In particular, the gochujang was easy to add to this and once again provided that sweet and spicy bite that I crave in food like this. I had a real reason for making more bulgogi and I'll share it with you soon.





Beef Bulgogi
(Adapted from Savory Sweet Life)



Makes 2-3 servings

3 tablespoons soy sauce
1 1/2 tablepoons white sugar
1 1/2 teaspoons sesame oil
1/2 of a small yellow onion, halved and sliced
1 teaspoon gochujang
Canola oil for cooking
1/2 pound thinly sliced rib-eye or Angus beef*

*You can find thinly sliced beef at an Asian market. If you don't have access to one, place the beef in the freezer for about 20 minutes before slicing and then cut against the grain.

Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. Pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Make sure not to overcrowd the pan. You will probably need to do this in batches. Serve warm over rice or noodles.

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