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sizzling smoky korean beef

Smoky Korean Beef

This Smoky Korean Beef transforms simple ingredients into an extraordinary meal with a perfect balance of savory, sweet, and spicy elements. The overnight marinade infuses tender beef chunks with complex flavors, while high-heat cooking creates a caramelized exterior that sizzles with every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 8 hours
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Korean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless beef chuck cubed
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 1/4 teaspoons cayenne pepper
  • 1 1/2 teaspoons vinegar
  • 1 1/2 teaspoons sesame seeds
  • 1 teaspoon garlic powder
  • 1 green onion tops sliced
  • black pepper just a dash
  • 2 cups long-grain white rice for serving

Equipment

  • Cast iron skillet
  • Mixing bowl
  • Rice cooker

Method
 

  1. In a container, combine soy sauce, cayenne pepper, garlic powder, vinegar, sesame oil, black pepper, and sesame seeds to create the marinade.
  2. Add the cubed beef chuck to the marinade, ensuring each piece is thoroughly coated.
  3. Cover the container and refrigerate overnight, or for at least 8 hours.
  4. When ready to cook, prepare the rice according to package instructions.
  5. For optimal smoky flavor, heat a barbecue to high heat and sear the marinated beef cubes for one minute on each side.
  6. Alternatively, heat a cast iron skillet until very hot and cook the beef for about two minutes per side, developing a crust while keeping the inside juicy.
  7. In the last minute of cooking, add the sliced green onion and any remaining marinade to the pan for extra flavor.
  8. Serve the sizzling beef over the prepared white rice.

Notes

For the most tender results, look for well-marbled beef chuck. Toasted sesame oil provides a more pronounced smoky flavor, but regular sesame oil works well too. If you're sensitive to heat, reduce the cayenne pepper by half initially and adjust to taste.
This dish pairs wonderfully with traditional kimchi, quick-pickled cucumbers, or steamed vegetables like bok choy. Refrigerate leftovers for up to 3 days in an airtight container.