Bad and Boujee Beef Bulgogi

Idk about the title guys, I just really like the song and it makes for a great alliteration for beef bulgogi. Anyway...

The term bulgogi literally translates to "fire meat" in Korean, many Koreans skip the barbecue fire and opt to conveniently cooking bulgogi up in a frying pan as it is a common dinner dish. Bulgogi is usually recognized in the form of thinly sliced beef ribeye, but the term can be applied to any Korean meat dish that has been marinated. Thus other variations are dweji bulgogi (pork) or dark bulgogi (chicken).

Bulgogi meats are commonly sold pre-marinated in many Korean markets in the meat section, but many of these have been doused in corn syrup and are usually too sweet for my taste.

I hope you enjoy my recipe for beef bulgogi! It is, after all, the baddest and boujee-est of all Korean meat dishes. I mean seriously, it was boujee back in the day. This stuff was skewered and grilled over fire pits for the King's plate and shit. Enjoy.

Ingredients:

2.5 - 3 lbs thinly sliced ribeye (commonly found pre-sliced just for bulgogi in Korean markets both frozen and fresh)

1 small fuji apple or asian pear, skin peeled, de-seeded and chopped into small pieces

half a small yellow or white onion, roughly chopped into small pieces

4 cloves of garlic

3/4 cup of yangjo ganjang (a naturally brewed and fermented, medium-bodied soy sauce. I used Kikkoman in this dish)

3-4 tablespoons of sugar (you can add more to taste at the end to your tastes)

2 tablespoons of mirin (or white cooking wine is fine too)

1 tablespoon of brown rice syrup

1 tablespoon of sesame oil

Generous amount of ground black pepper

In a blender or food processor combine all ingredients but the ribeye into a smooth puree.  Incorporate the marinade into the ribeye, making sure each slice is well coated. Marinate for at least 4 hours or overnight in the fridge.

Heat a large non-stick pan over medium high heat (do not use a wok, use a wide and shallow pan). Add a drizzle of a neutral-tasting and light sautéing oil (such as avocado oil or grapeseed oil) to the pan and cook the bulgogi until done and the sauce has reduced down a bit. 5 to 7 minutes. Eat hot!