Description
This Korean Beef Bulgogi recipe features tender, thinly sliced rib eye steak marinated in a flavorful mixture of pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Quickly grilled to perfection, this classic Korean BBQ dish is garnished with green onions and toasted sesame seeds for a deliciously authentic taste.
Ingredients
Units
Scale
Meat
- 1 1/2 pounds boneless rib eye steak
Marinade
- 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
- 2 tablespoons vegetable oil (divided)
Garnish
- 2 green onions (thinly sliced)
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the Steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm up for easier slicing. Unwrap and slice across the grain into 1/4-inch thick slices.
- Make the Marinade: In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Mix well to create a flavorful marinade.
- Marinate the Beef: Place the sliced steak and marinade into a gallon-size Ziploc bag. Seal and refrigerate for at least 2 hours or preferably overnight, turning the bag occasionally to evenly coat the meat.
- Cook the Bulgogi: Heat 1 tablespoon of vegetable oil in a cast iron grill pan or heavy skillet over medium-high heat. Working in batches, lay the marinated beef slices in a single layer and cook for about 2-3 minutes per side until nicely charred and cooked through. Add the remaining 1 tablespoon vegetable oil for subsequent batches as needed.
- Garnish and Serve: Remove the cooked beef from the pan. Serve immediately, garnished with thinly sliced green onions and toasted sesame seeds for an authentic Korean BBQ experience.
Notes
- The pear in the marinade acts as a natural tenderizer and adds subtle sweetness.
- Marinate overnight for maximum flavor and tenderness.
- Use a cast iron or grill pan for best charred flavor.
- Work in small batches to avoid overcrowding the pan, ensuring the beef cooks evenly.
- Gochujang can be adjusted based on desired spice level or substituted with a mild chili paste if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
