Description
This classic Korean Beef Bulgogi recipe features thinly sliced rib eye steak marinated in a flavorful blend of grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. The beef is quickly grilled to perfection, creating a deliciously tender and charred dish that's perfect for an authentic Korean BBQ experience at home.
Ingredients
Scale
Beef and Marinade
- 1 1/2 pounds boneless rib eye steak
- 1/2 small pear, peeled and coarsely grated
- 1/4 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)
Cooking and Garnish
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the Steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm up. Then unwrap and slice the steak across the grain into 1/4-inch thick slices for the best texture.
- Make the Marinade: In a medium bowl, mix together the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang until well combined.
- Marinate the Beef: Place the sliced steak and the marinade into a gallon-size Ziploc bag. Seal and marinate in the refrigerator for at least 2 hours, preferably overnight, turning the bag occasionally to ensure even flavor distribution.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, arrange the marinated steak slices in a single layer in the hot pan. Cook for about 2-3 minutes per side until nicely charred and cooked through. Repeat the process with the remaining 1 tablespoon of vegetable oil and the rest of the steak slices.
- Serve: Immediately transfer the cooked bulgogi to serving plates. Garnish with thinly sliced green onions and toasted sesame seeds for added flavor and texture.
Notes
- This recipe is a quick and easy way to enjoy Korean BBQ flavors at home.
- Use a cast iron grill pan for the best char and sear on the beef.
- Marinating overnight enhances the flavor and tenderness of the meat.
- If rib eye is unavailable, sirloin or flank steak can be used as substitutes.
- Adjust the amount of gochujang to control the spiciness to your preference.
- Serve with steamed rice and kimchi for a complete Korean meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
