Description
This Korean Beef Bulgogi recipe features thin, tender slices of marinated rib eye steak cooked quickly for a flavorful Korean BBQ experience. The marinade combines pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang, delivering a perfect balance of sweet, savory, and spicy flavors. Garnished with green onions and toasted sesame seeds, this dish is easy to prepare and ideal for a delicious main course.
Ingredients
Scale
Main Ingredients
- 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
Instructions
- Prepare the steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes. This firms up the meat making it easier to slice thinly. After chilling, unwrap and slice the steak across the grain into ¼-inch thick slices.
- Make the marinade and marinate steak: In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Place the steak slices and marinade into a gallon-size Ziploc bag, seal, and mix well to coat the meat. Marinate in the refrigerator for at least 2 hours or up to overnight, turning the bag occasionally for even flavor absorption.
- Cook the steak: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add the marinated steak slices in a single layer without crowding. Cook for about 3 minutes per side or until charred and cooked through. Add the remaining 1 tablespoon vegetable oil and repeat the process for the remaining steak slices.
- Serve: Arrange the cooked bulgogi on a serving plate and garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately for the best flavor and texture.
Notes
- If you don't have a cast iron grill pan, a large cast iron skillet works well as an alternative for cooking the steak.
- Freezing the steak slightly before slicing ensures thin, uniform pieces that cook evenly and quickly.
- Marinating overnight intensifies the flavors, but a minimum of 2 hours is sufficient for good taste.
- You can adjust the amount of gochujang to control the heat level according to your preference.
- Serve bulgogi with steamed rice and kimchi for a complete Korean meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
