Bulgogi, Korean grilled marinated beef

Korean Sizzling Beef – New Year’s Eve Bash

With 2020 quickly drawing to a close, I think many of us are ready to say good riddance. There have been many challenges mixed with blessings, but a whole new year and the hope of better days are just ahead. The New Year’s Eve Bash series continues, helping you celebrate the changing of the calendar with a midnight feast. Korean Sizzling Beef is a dark and sticky take on traditional bulgogi that is perfect for a long night of eating and entertaining. Featuring addictively delicious caramelization, these stunning strips of beef are sure to become a family favorite for years to come.

Begin with flank steak cut into ¼-inch strips and then marinate in a classic mixture of soy sauce, sugar, white wine, garlic, toasted sesame oil, and crushed red pepper. Cutting into strips before marinating gives each piece of beef maximum exposure to the marinade and sugars. The small strips will also sear in just seconds, making it quick to grill up more as the party continues. The combination of salty fullness from the soy, sweet caramelized sugar, and subtle richness of the sesame oil make this beef crazy addicting and flavorful. The crushed red pepper adds a little kick to leave the palate with the perfect amount of residual heat, yearning for refreshment. So fire up the grill, grab all the buzzers and streamers you can, and celebrate the new year with fantastic food right from your grill.

Serves 8

Korean Sizzling Beef Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 2 large garlic cloves, very finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons crushed red pepper
  • One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
  • 16 scallions
  • Vegetable oil, for rubbing
  • Salt
  • Steamed rice, for serving

Korean Sizzling Beef Directions

  1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil, and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
  2. Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened about 2 minutes. Season with salt.
  3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.

Taken from foodandwine.com https://www.foodandwine.com/recipes/korean-sizzling-beef

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