Bulgogi Beef (Korean-Style Barbecue)

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

Description

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.