Bulgogi Beef Burnt Ends

Marinade

• 1/2 Asian pear (or regular pear), grated/blended
• 1/4 small yellow onion, grated
• 5 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp honey
• 2 tbsp mirin (or rice wine)
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil
• 1 tbsp toasted sesame seeds
• 3 green onions, finely sliced
• 1/2 tsp freshly ground black pepper

Ingredients

• Beef: skirt steak, flank steak, or ribeye for grilling; a larger cut for burnt ends
• For finishing burnt ends: 2 tbsp each additional honey, soy sauce, and brown sugar

Directions

• In a large bowl, combine the grated pear, grated onion, garlic, ginger, soy sauce, brown sugar, honey, mirin, sesame oil, neutral oil, sesame seeds, green onions, and black pepper.
• Marinate the beef: minimum 2 hours, best 6-12 hours.
• For grilling (skirt, flank, ribeye, etc.): grill the meat to your liking.
• For burnt ends: preheat the oven to 300F and cook 2 1/2 hours. Remove and slice into cubes.
• Add 2 tbsp each of additional honey, soy sauce, and brown sugar to the cubes and return to the oven for another 2 1/2 to 3 hours, until they fall apart to the touch.

From Life with Los on Instagram.