Description
Korean Beef Bulgogi is a flavorful and tender marinated beef dish featuring thinly sliced rib eye steak, marinated in a savory mixture of pear, soy sauce, sesame oil, garlic, ginger, and gochujang. It is cooked quickly on a cast iron grill pan until charred and caramelized, then garnished with green onions and sesame seeds for a deliciously authentic Korean flavor. Perfect for a quick weeknight meal or special occasion.
Ingredients
Units
Scale
Meat 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
- Chill and Slice Steak: Wrap the steak tightly in plastic wrap and freeze for 30 minutes to make slicing easier. Unwrap the steak and slice across the grain into ¼-inch thick slices.
- Prepare Marinade: In a medium bowl, combine the grated pear, soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, and gochujang. Mix well to create a uniform marinade.
- Marinate Beef: Place the sliced steak and marinade in a large Ziploc bag, seal it, and toss to coat. Refrigerate and marinate for at least 2 hours, preferably overnight, turning occasionally for even flavor absorption.
- Cook Steak: 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 and cook for 2-3 minutes per side until charred and cooked through. Add more oil as needed between batches.
- Serve: Immediately transfer cooked beef to a serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice or vegetables.
Notes
- If you don’t have a cast iron grill pan, a large cast iron skillet can be used instead.
- For extra flavor, you can brush the beef with a little additional sesame oil after cooking.
- Adjust the amount of gochujang for desired spice level.
- Ensure the steak slices are uniform for even quick cooking.
- Marinating overnight enhances flavor but a 2-hour marinade is sufficient for good taste.
Nutrition
- Serving Size: 1/6th of total recipe
- Calories: 340 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 70 mg
