This chowder is truly amazing! A few years ago, it triumphed in the Newport chowder cookoff. You should give it a try because everyone loves it.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
Ingredients
- 1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
- 4 cloves garlic, finely crushed
- ¼ cup grated yellow onion
- 1 tablespoon freshly grated gingerroot
- 1 tablespoon toasted sesame oil
- 1 tablespoon light brown sugar, or to taste
- ⅓ cup freshly grated Asian pear
- ¼ cup soy sauce
- 1 tablespoon Korean red pepper flakes (gochugaru)
- ½ teaspoon kosher salt
- 1 tablespoon vegetable oil, plus more for brushing skillet
- 2 cups hot steamed rice, or as needed
- 2 sliced green onion tops for garnish
Instructions
- Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
- Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
- Season meat with salt and a drizzle of vegetable oil. Toss.
- Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
- You can marinate the beef for up to 12 hours, but I have good results with a 1- to 2-hour marination time.
Nutrition Facts
| Calories | 998 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 24 g |
| Sodium | 2394 mg |
| Sugars | 10 g |
| Fat | 67 g |
| Unsaturated Fat | 0 g |
Reviews
Best recipe -ingredients and details on meat and how to cook very helpful. Easy to follow.
The flavour is amazing, we all loved it. Like so many others, I used an apple (Gala, if that matters to anyone) and regular hot pepper flakes. I would like it to be saucier tho so next time I make it, I’ll work on that. Chef John never disappoints.
Chef John you did it again! So easy and great flavor.
Now that was a tasty dish. Well worth a trip to the Asian market for the spice. I had my skillet hot, but it took about 10 -12 minutes at high heat on my commercial range. Easy to make, don’t skip on the green onion garnish, it completes the taste of the dish with perfection. 2022 update: this recipe has servings for 2 ppl! doubling or tripling can be problematic. You can use this to calculate for family portions, google inch calculator recipe scale conversion calculator
This is the third bulgogi recipe that I’ve tried and Chef John’s is the keeper. I used top loin steaks instead of short ribs. I couldn’t find gochugaru so used crushed red pepper but a tbsp was too much (and we are pro-spicy). I plan to order the gochugaru from Amazon for next time. I will add a little more brown sugar next time too. I loved how the meat caramelized. I used the Asian pear but thought another reviewers use of applesauce would have worked well as a plan B. Served over jasmine rice with kimchi on the side. Delicious!
Asian Pear was unavailable. I substituted an apple sauce snack cup and scallions instead of onion. Came out excellent
This was great! I used aji-mirin instead of sugar and served over rice noodles with a side of kimchi
Delicious! I have made this several times it never disappoints!
This is absolutely my favorite go to Korean Beef Bulgogi recipe, I made Lettuce Wraps ??
It turned out to be a five-star recipe. Easy fast and very tasty and I’m not even Korean
This is BANGING! I just made this for dinner this evening and it was a huge hit. I did play with the recipe a bit. I used sirloin tips and chunked them up, marinated for a few hours, and grilled them. Since the tips were already quite tender, this method suited my ingredients perfectly. I also used chili garlic sauce in lieu of the hard to find Korean chili flakes. And lastly, like many of you I substituted an apple for the Asian pear. Served with ginger infused jasmine rice and roasted broccoli. Absolutely perfect meal for a late spring evening.
This was wonderful! My husband & I both liked it a lot. I used 1/2 beef & 1/2 picnic ribs just to see what we thought. I marinated it for probably 4 hours. Both were wonderful and I agree w/ Chef John that any meat would do well w/ this sauce. I have never had the Korean red pepper but it was not too hot. Just a nice amount of zing.
I LOVED this recipe and can’t wait to make it again.
Great recipe as always by Chef John! Substituted the Asian pear with a green apple instead from my backyard.
This was superb! Followed the recipe to the best of my ability, but I used a regular pear and omitted the sesame oil. So great! Will be a regular addition to our rotation.
fantastic recipe! very similar to the one I know from an older Korean woman. my most constructive feedback i have about this recipe in particular is the red pepper flakes take away from the dish. Try it without and you get all the flavors of ginger, garlic, onion, and sesame. you can really play a lot with this dish by adding broccoli to it and sesame seeds. I just felt like the spice here wasn’t necessary and it took everything away from this great dish. I hope this helps.
Wife and kids loved it. I was going to use a commercial jar of bulgogi sauce, but was shamed into not using it as it had a lot of corn syrup ( listed twice for some reason ??). The only thing I couldn’t get was the Korean pepper. I found gochujang chili sauce at the store and thought it might be a close second.
I marinated about 3 hours, and cooked the meat a little longer, as I sliced it thicker. It turned out delicious!
The only change I made was cooking it over coals as I had in Korea. Delish!
I tried this with sliced peices of chuck steak it it was great! I marinated only 2 hours and it came out really tender. I served it over white rice. I agree with others to open the windows and have that vent on high or else that flavor will be hanging around into the next day. We will be doing this again and will look for some good Asian noodles to serve it over.
This is the closest I have made to authentic Mongolian Beef. I followed the recipe exactly except that I didn’t have a pear or apple, but I did find a little pack of unsweetened applesauce in the pantry. It turned out perfect. My husband was picking all the little scraps off the platter when we were done. I used a 2 1/2 lb chuck roast and put in the freezer while I doubled the marinade. Just long enough to make easier to slice thin. This will certainly go in the rotation. Yum! Don’t forget the green onions; they’re a must!