Korean Beef Bulgogi
A delicious and easy Korean Beef Bulgogi recipe that brings the flavors of Korea to your table.
Equipment
- Cast Iron Grill Pan Ideal for grilling the beef.
Ingredients
Main Ingredients
- 1.5 pounds boneless rib eye steak
- 0.5 small pear, peeled and coarsely grated
- 0.25 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
- 1 teaspoon toasted sesame seeds
Instructions
- Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes. This makes it easier to slice the meat thinly.
- Once slightly frozen, unwrap and slice the steak across the grain into 1/4-inch thick slices.
- In a medium bowl, mix the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. This marinade is what gives the beef its wonderful flavor.
- Place the sliced steak in a gallon-sized Ziploc bag and pour the soy sauce mixture over it. Marinate for at least 2 hours to overnight, turning the bag occasionally to ensure the steak is evenly coated.
- Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. For the best results, make sure the pan is hot before adding the meat.
- Working in batches, add the marinated steak to the grill pan in a single layer. Cook for about 2-3 minutes per side, flipping once, until charred and cooked through. Repeat this step with the remaining 1 tablespoon of vegetable oil and steak.
- Serve the Korean beef bulgogi immediately, garnished with green onions and toasted sesame seeds if desired. Enjoy it with a side of rice or wrapped in lettuce leaves for a fresh bite!
Notes
For extra flavor, you can sprinkle some additional toasted sesame seeds on top before serving.