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
Bulgogi
Bulgogi
Prep Time
20 min
Cook Time
10 min
Yield
10 servings
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.
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