Description
This Korean Beef Bulgogi recipe features thinly sliced rib eye steak marinated in a flavorful mixture of pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. The marinade tenderizes the meat and infuses it with a perfect balance of sweet, savory, and spicy flavors. Quickly cooked in a hot grill pan until charred and tender, this dish is perfect for a delicious and authentic Korean BBQ experience at home.
Ingredients
Units
Scale
Beef 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)
For Cooking and Garnish
- 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 to firm up. This makes it easier to slice thinly. Then, unwrap and slice the steak across the grain into 1/4-inch thick slices.
- Make the marinade and marinate the beef: In a medium bowl, combine the grated pear, soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Transfer this marinade along with the sliced steak into a gallon-size Ziploc bag. Seal the bag and marinate in the refrigerator for at least 2 hours or overnight, turning the bag occasionally to ensure even marination.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan or heavy skillet over medium-high heat. Working in batches to avoid overcrowding, add the marinated steak slices in a single layer. Cook for about 2-3 minutes per side until the beef is nicely charred and cooked through. Repeat this process with the remaining 1 tablespoon of vegetable oil and the rest of the beef slices.
- Garnish and serve: Transfer the cooked bulgogi to a serving platter and garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately, ideally with steamed rice and side dishes like kimchi for an authentic experience.
Notes
- Using a small pear in the marinade helps tenderize the meat naturally due to its enzymatic content.
- Marinating for at least 2 hours is essential, but overnight marination yields deeper flavor and more tender beef.
- Cutting the steak thinly ensures quick cooking and a tender bite.
- If you don’t have a grill pan, a heavy skillet or cast iron pan works perfectly.
- Adjust the amount of gochujang based on your preferred spice level.
- Serve bulgogi with steamed rice, lettuce wraps, or Korean side dishes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
