Korean Beef Bulgogi
A delicious and savory dish featuring tender, marinated beef that's quick to cook, perfect for busy weeknights or family gatherings.
Ingredients
For the marinade
- 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
For cooking
- 1 ½ pounds boneless rib eye steak Other cuts like sirloin can be used.
- 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 steak in plastic wrap and place it in the freezer for 30 minutes. This makes it easier to slice.
- Unwrap the steak and slice it against the grain into 1/4-inch thick pieces.
- In a medium bowl, mix the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang together.
- Combine the soy sauce mixture and the sliced steak in a gallon-sized Ziploc bag. Seal it and marinate in the fridge for at least 2 hours or overnight, turning the bag occasionally.
Cooking
- Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat.
- In batches, add the marinated steak to the grill pan in a single layer. Cook for about 2-3 minutes per side until charred and cooked through.
- Repeat the process with the remaining tablespoon of vegetable oil and steak.
- Serve immediately, garnished with sliced green onions and sesame seeds if desired.
Notes
You can serve with steamed rice, lettuce wraps, or kimchi. The tender beef is delicious on its own or put into a tortilla for a fusion taco. If you have leftovers, let bulgogi cool completely. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it in a pan over medium heat or microwave until heated through. You can also freeze the marinated beef before cooking it for later use.
