Korean Beef Bulgogi

Your Recipes

Prep Time: 2 hours 45 minutes

Cook Time: 15 minutes

Total Time: yield 4-6 servings : 2 hours 45 minutes time: 15 minutestotal time: 3 hours

Servings: 6

Source: damndelicious.net

Korean Beef Bulgogi


· 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 light 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


Step 2Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.Step 3In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.Step 4Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.Step 5Serve immediately, garnished with green onions and sesame seeds, if desired.