Insa'S Bulgogi

Name: Insa'S Bulgogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1/3 cup grated onion; 1/3 cup grated asian pear; 1 tablespoon minced garlic; 1 teaspoon grated ginger; 1 cup soy sauce; 1/3 cup light brown sugar; 1 teaspoon freshly ground pepper; 1 tablespoon sesame oil; Beef; 2 pounds Flat Iron Steak; 1 large white onion sliced thin, pole to pole

Eats Now Editorial Team · 774 kcal · Meat & Poultry

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Insa'S Bulgogi – a delicious recipe with Marinade, onion, grated asian, garlic, ginger, soy sauce. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

Marinade
1/3 cup grated onion
1/3 cup grated asian pear
1 tablespoon minced garlic
1 teaspoon grated ginger
1 cup soy sauce
1/3 cup light brown sugar
1 teaspoon freshly ground pepper
1 tablespoon sesame oil
Beef
2 pounds Flat Iron Steak
1 large white onion sliced thin, pole to pole

1
Combine Marinade ingredients. Set aside.
2
Remove any silverskin and sinew from beef. Slice thinly as possible against the grain about 1/8 inch thick.
3
Marinate the beef overnight.
4
Add sliced onion just before cooking (no more than 30 minutes)
5
Cook in batches.
6
Finish with scallions and sesame seeds.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Marinade, 1/3 cup grated onion, 1/3 cup grated asian pear, 1 tablespoon minced garlic, and more.

Yes, Insa'S Bulgogi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
774 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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