Simple Way to Beef Confit

Beef Bulgogi

It always surprises me the intense effort it takes to free a piece of confit meat from the fat.

Recipe Summary Beef Bulgogi

Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.

Ingredients | Beef Confit

1 pound flank steak, thinly sliced

5 tablespoons soy sauce

2 ½ tablespoons white sugar

¼ cup chopped green onion

2 tablespoons minced garlic

2 tablespoons sesame seeds

2 tablespoons sesame oil

½ teaspoon ground black pepper

Directions

Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

You can purchase the hot pepper paste (gochujang) and red pepper powder at your local Asian market or online.

Info | Beef Confit

prep: 10 mins cook: 5 mins additional: 1 hr total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : Beef Bulgogi

World Cuisine Recipes, Asian, Korean,