Description
Korean Beef Bulgogi is a flavorful and tender dish made with thinly sliced beef that is marinated in a savory and slightly sweet sauce. This popular Korean recipe is known for its delicious combination of soy sauce and garlic with a hint of sweetness. The beef is then grilled or pan-cooked to bring out its rich flavors and caramelized edges making it a perfect main course for a comforting meal.
Ingredients
1 ½ pounds boneless rib eye steak
½ small pear, peeled and coarsely grated
¼ 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
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Instructions
Wrap the steak in plastic wrap and place in the freezer for 30 minutes. Remove from the freezer, unwrap, and slice across the grain into 1/4-inch thick slices.
In a medium bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Transfer the soy sauce mixture and steak into a gallon-size Ziploc bag and marinate for at least 2 hours or up to overnight, turning the bag occasionally to evenly coat the meat.
Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, place the steak slices in a single layer in the pan. Cook, flipping once, until the meat is nicely charred and cooked through, about 2-3 minutes per side. Repeat with the remaining 1 tablespoon of vegetable oil and the rest of the steak.
Serve the steak immediately, garnished with sliced green onions and toasted sesame seeds if desired.
Notes
Korean Beef Bulgogi is best marinated overnight for deeper flavor
Avoid overcooking to keep beef tender
Use a hot pan for a nice sear
Rest the meat before serving to retain juices
Serve with fresh vegetables for balance
- Prep Time: 30
- Cook Time: 4-6
- Method: Grilling
- Cuisine: Korean
Nutrition
- Calories: 414