Spicy Beef Bulgogi


Spicy Beef Bulgogi

A great take on a Korean classic!

Servings 3-4


1 lb boneless beef short rib

3 tbsp GoChuJang (red pepper paste: Level 5)

5 tbsp soy sauce

3 garlic cloves (crushed)

5 sprigs green onions (chopped)

1 medium onion (sliced)

2 tbsp roasted sesame seeds

1 pinch black pepper

1 tbsp honey


  1. Placing a sheet of plastic wrap, pound out short ribs until they are flattened.
  2. Place in freezer for approximately 45 minutes (or until semi frozen).
  3. Remove meat from freezer and thinly slice against the grain (1/4 inch or less).
  4. In a large zip lock bag, place all other ingredients with meat.  Mix and massage well.  Refrigerate overnight (minimum 2 hours).
  5. In a large sauté pan, place 1-2 tbsp olive oil on high and stir fry bulgogi mixture until done (approximately 10 minutes).
  6. Serve hot with rice.

Options: Use pork as a substitute for beef. Serve with Kimchi or Bean Sprout Salad (see Recipes for more info).

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