Korean Beef Bulgogi
Korean Beef Bulgogi showcases thinly sliced beef marinated in a savory and slightly sweet sauce, grilled to perfection for a delightful culinary experience.
Ingredients
Beef and Marinade
- 1.5 pounds boneless rib eye steak Preferred cut for tenderness
- 0.5 small pear, peeled and coarsely grated Can substitute with an apple
- 0.25 cup reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang (Korean red pepper paste) Adjust for spice level
- 2 tablespoons vegetable oil, divided For cooking
- 2 green onions thinly sliced For garnish
- 1 teaspoon toasted sesame seeds For garnish
Instructions
Preparation
- Wrap the rib eye steak tightly in plastic wrap and freeze for about 30 minutes to make slicing easier.
- After 30 minutes, remove the steak from the freezer and slice it thinly against the grain into 1/4-inch thick pieces.
- In a medium-sized bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, minced garlic, ginger, and gochujang. Mix well.
- Place the sliced beef in a gallon-sized Ziploc bag, add the marinade, seal the bag, and massage the meat to coat evenly. Marinate for at least 2 hours or overnight.
Cooking
- Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat.
- Add enough marinated beef to cover the pan in a single layer and cook for about 2-3 minutes on each side until nicely charred.
- Repeat with remaining beef, adding the last tablespoon of vegetable oil as needed.
Serving
- Garnish cooked beef with sliced green onions and toasted sesame seeds.
Notes
Serve over rice, in lettuce wraps, with side dishes or as tacos. Adjust marination and cooking techniques for best results.