Korean Beef Bulgogi
Total Time
3 hours
Prep Time
2 hours 45 minutes
Cook Time
15 minutes
Rating
4.98 out of 5 stars
(300)
Ingredients
6 servings
- 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
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Preparation
Step 1
Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
Step 2
In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
Step 3
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
Step 4
Serve immediately, garnished with green onions and sesame seeds, if desired.
Step 5
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Chef's notes
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
