Article by Gil "hannaone"
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Image by hannaone: Homestyle Spicy Beef Bulgogi

매운 불고기

A flavorful spicy twist on a beloved Korean meal, Bulgogi can be prepared through grilling, stir frying, broiling, or air frying. Each technique yields a unique taste experience - barbecuing brings out sweet and smoky notes, while stir frying results in tender and saucy flavors. The light and clean flavor of air frying contrasts with the charred taste from broiling. We recommend trying all cooking methods to discover your preferred style. Our restaurant opted for beef knuckle or a blend of knuckle and clod roast due to their perfect meld of flavor, texture, and chewiness.

Recipe Type: Korean Meat Dishes, Beef, Stir Fry
Serves 4 - 6

Ingredients
2 pounds lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut)
salt

Marinade
3/4 cup natural brewed soy sauce
2 each fresh red chili peppers
1/2 each small onion
1/2 each small Nashi pear or semi sweet apple or Korean Green Plum
8 each cloves garlic
1 ounce fresh ginger
2 tablespoons fine ground red chili pepper (powder)
1 tablespoon coarse ground dried red chili pepper (flakes)
1 tablespoon brown sugar
3 each spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
water as needed 

Directions
Mix Marinade:
Cut onion, pear/apple, pepper, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes.
Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 2 to 1 ratio.

Prepare Meat:
Hand trim any outer fat from your cut.
Freeze meat until stiff to help in slicing.
Slice meat very thinly (slightly thicker than deli sliced meats)
Very lightly salt each slice on both sides and let stand for ten minutes.
Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
Cover and place in refrigerator. Let meat stand in marinade for at least one hour.
Meat may now be placed in zip lock style bags and frozen for later use or cooked.

Cooking:
Grill: Heat grill on high heat. Grill until browned on both sides (10 to 20 seconds)
Stir Fry: Heat wok or stir fry pan to high heat, add meat, (you may add other vegetable like sliced carrot, onion, and separated broccoli crowns at this point) and stir fry until well browned.

Final
Serve with steamed white rice and ban chan.