Bulgogi Beef (Korean-Style Barbecue)

• 1 1/4 pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
• 4 cloves garlic, finely crushed
• 1/4 cup grated yellow onion
• 1 tablespoon freshly grated gingerroot
• 1 tablespoon toasted sesame oil
• 1 tablespoon light brown sugar, or to taste
• 1/3 cup freshly grated Asian pear
• 1/4 cup soy sauce
• 1 tablespoon Korean red pepper flakes (gochugaru)
• 1/2 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

1. Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
2. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
3. Season meat with salt and a drizzle of vegetable oil. Toss.
4. Brush a cast iron skillet with a little vegetable oil and place over high heat. When 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.

boneless beef short ribs, garlic, onion, gingerroot, sesame oil, light brown sugar, freshly grated asian pear, soy sauce, korean red pepper, kosher salt, vegetable oil, rice, green onion

Taken from www.allrecipes.com/recipe/255591/bulgogi-beef-korean-style-barbecue/ (may not work)