Beef Bulgogi Without Pear (How to Cook at Home)

Recently, Reggie and I took a “COUPLES COOKING: ASIAN FAVORITES” class at the Institute of Culinary Education as guests of the Institute. It was an amazing experience and I will write more about that soon. For now, I wanted to share our absolute favorite dish of the 8-course meal – Beef Bulgogi Without Pear (Grilled Seasoned Sliced Beef).  

Beef Bulgogi Without Pear (How to Cook at Home)

The marinade was EVERYTHING. Since I know that many MitC readers are not local to NYC, I asked if I could share how to cook Korean beef bulgogi at home. ICE was kind enough to say “yes”, so enjoy!

Beef Bulgogi Without Pear

Personal Class Notes

For the Sweet Soy Sauce Base

* You can substitute ground pepper from a grinder instead of the black peppercorns, crushed.

* Sake can be substituted for red or white wine.

* You can double the base to use half later. Just be sure to strain it because the garlic will go bad.

For the Meat

* Semi-freeze boneless 1 1/2 – 2 inch rib eye or flank steak. Slice it thinly against the grain. As an alternative, you can get sliced short ribs on the bone from a Korean butcher or market.

Directions

* In step 2, be sure to press out the air before you close the plastic bag. Instead of placing the bag in the refrigerator, you can leave it out for up to an hour. The meat will marinate quicker at room temperature.

* For step 3, you can use a grill or cast-iron pan if you don’t have a grill.

* In step 4, you can substitute the green parts of scallions (sear them on the grill or the pan that you used in step 3 after the meat is cooked) for the seasoned leeks.

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