Description
Korean Beef Bulgogi is a flavorful and tender marinated beef dish that’s perfect for grilling or pan-frying. Thinly sliced ribeye is marinated in a savory-sweet sauce with pear, garlic, and ginger, then quickly cooked to perfection, resulting in a deliciously smoky and savory meat that’s great served with rice or vegetables.
Ingredients
Units
Scale
Meat and Marinade
7.5 oz boneless rib eye steak (about 1 1/2 pounds)
2.1 oz small pear, peeled and coarsely grated (1/2 small pear)
1 oz soy sauce (¼ cup)
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
2 tablespoons vegetable oil, divided
Garnish
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Instructions
- Prepare the Steak: Wrap the boneless ribeye steak in plastic wrap and freeze for 30 minutes to firm up. Once chilled, unwrap and slice the steak across the grain into ¼-inch thick slices for quick and even cooking.
- Make the Marinade: In a medium bowl, combine the grated pear, soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, and gochujang. Mix well until the sugar dissolves and ingredients are incorporated.
- Marinate the Beef: Place the sliced steak into a large Ziploc bag, pour the marinade over the beef, seal the bag, and refrigerate for at least 2 hours or overnight, turning occasionally to ensure even coating.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add slices of beef in a single layer. Cook for about 2-3 minutes per side until charred and cooked through. Remove and set aside. Repeat with remaining oil and beef slices.
- Serve: Immediately transfer the cooked beef to a serving platter. Garnish with sliced green onions and toasted sesame seeds for added flavor and presentation. Serve hot with rice or vegetables.
Notes
- Use a cast iron grill pan for authentic char marks and flavor; a large cast iron skillet is also suitable.
- Ensure the beef is sliced thin for quick cooking and maximum tenderness.
- Marinating overnight enhances flavor, but at least 2 hours is necessary for good taste.
- Adjust the spiciness by adding more gochujang if desired.
- Serve with steamed rice, vegetables, or incorporate into lettuce wraps for a different presentation.
Nutrition
- Serving Size: 1/6th of recipe (about 4 oz)
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 60 mg
