Korean Beef Bulgogi
A flavorful dish featuring marinated beef that brings a burst of Korean flavors, perfect for gatherings or weeknight dinners.
Ingredients
Beef and Marinade
- 1.5 pounds boneless rib eye steak Ideal cut for the recipe; can substitute with sirloin or flank steak.
- ½ small pear (peeled and coarsely grated) Adds sweetness.
- ¼ cup reduced sodium soy sauce For marinating the beef.
- 2 tablespoons brown sugar For sweetness in the marinade.
- 2 tablespoons toasted sesame oil Adds a rich flavor.
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang (Korean red pepper paste) For spice; adjust based on preference.
- 2 tablespoons vegetable oil (divided) For cooking the beef.
- 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.
- Unwrap the steak and slice it 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.
- In a gallon-size Ziploc bag, mix the soy sauce mixture with the sliced steak. Marinate 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.
- Working in batches, add the steak to the grill pan in a single layer. Cook and flip once until charred and cooked through, about 2-3 minutes per side.
- Repeat with the remaining tablespoon of vegetable oil and steak.
Serving
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Notes
If you have leftovers, let the beef cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze the marinated beef before cooking.
