Bulgogi Beef (Korean-Style Barbecue)

Ingredients and Weight:

• Beef Rib-Eye Steak (Thinly Sliced): 2 pounds (900 grams)
• Korean Red Chili Pepper Paste (Gochujang): 2 tablespoons
• Soy Sauce: 3 tablespoons
• Brown Sugar: 2 tablespoons
• Toasted Sesame Oil: 1 tablespoon
• Fresh Garlic (Minced): 4 cloves
• Spring Onion or Scallion (Thinly Sliced): 4 stalks
• Ginger (Grated): 1 tablespoon
• Vegetable Oil: For high-heat cooking

Preparation Time:

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes

Difficulty Level:

[Level 3] - Moderate. Slice the beef thinly, which requires some skill, but the cooking process is straightforward.

Preparation Method Steps:

1. In a bowl, combine gochujang, soy sauce, brown sugar, sesame oil, minced garlic, scallion, and ginger. Mix well.
2. Add the thinly sliced beef to the bowl and let it marinate for 20 minutes.
3. Preheat a high-heat grill or pan. Add vegetable oil and place the marinated beef on it.
4. Cook for about 3-4 minutes on each side or until the beef is cooked through and has a nice char on the outside.
5. Serve with your choice of side dishes and enjoy!

Nutritional Information:

• Calories: Approx. 450 per serving (based on 8 servings)
• Protein: 36 grams
• Fat: 28 grams
• Carbohydrates: 12 grams
• Iron, Zinc, and other minerals

Dish Characteristics:

• Rich in flavor with a sweet and spicy balance.
• The beef is tender and juicy when cooked correctly.
• A popular Korean dish that is enjoyed by people of different cultures.

User Comments:

1. "The flavor was spot on! The sweet and spicy combination was perfect."
2. "I loved the tenderness of the beef. It was cooked to perfection."
3. "This dish was a hit at my Korean dinner party. Guests loved it."

Special Precautions and Tips:

• Thinly slicing the beef is crucial for even cooking and tender results. If you're not confident in slicing, ask your butcher to do it for you.
• Use fresh ingredients like garlic and scallions to enhance the flavor.
• Adjust the gochujang (red chili pepper paste) based on your heat preference. Start with less and add more if you like it spicier.