Korean Style Beef Bulgogi or Ribs

Another very simple but really, really good method. It’s nothing more than mixing the ingredients together, marinating the meat, and cooking it. If you can’t find pear nectar, I’ve also used canned peaches pureed in the blender with good results.

1/2 c pear nectar
6 cloves garlic, peeled and chopped
1 2″ piece of ginger, peeled and chopped
1/2 c soy sauce
1/4 c packed brown sugar
1/4 c toasted sesame oil
1/4 c gochugaru chili paste or garlic/chili oil sauce
2 T vegetable oil
5 lbs of thin sliced beef or flanken style ribs (you can use less beef, the marinade will work with up to 5 lbs)
1 T vegetable oil for cooking.
Serve with chopped scallions, sesame seeds, rice.

Process all the ingredients up to the beef in the blender/processor until smooth.
Pour this into a gallon sized ziplock bag or large bowl.
Add the meat and marinate at room temp for 30 minutes or in the refrigerator for up to 8 hours. Note the meat can start to get a bit mushy if marinated for too long.
Remove from the bag and cook with a bit of oil in a large pan or grill it.

Serve with rice and topped with chopped scallion and sesame seeds.