Description
This Korean Beef Bulgogi recipe features thinly sliced rib eye steak marinated in a flavorful blend of pear, soy sauce, garlic, and gochujang. The meat is quickly grilled to tender perfection, making it a perfect dish for a delicious and easy Korean BBQ experience at home.
Ingredients
Scale
Meat
- 1 ½ pounds boneless rib eye steak
Marinade
- 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
Cooking & 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. Then unwrap and slice the steak across the grain into ¼-inch thick slices to ensure tenderness.
- Make the Marinade: In a medium-sized bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Mix well until fully blended.
- Marinate the Steak: Place the sliced steak and the marinade into a gallon-size Ziploc bag, seal it, and massage to coat the meat evenly. Refrigerate and marinate for at least 2 hours, up to overnight, turning the bag occasionally to ensure even marinating.
- Heat the Grill Pan: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until hot but not smoking.
- Cook the Bulgogi: Working in batches, lay slices of the marinated steak in a single layer on the grill pan. Cook for about 2 to 3 minutes per side, until the meat is nicely charred and cooked through. Repeat this process using the remaining 1 tablespoon of vegetable oil and the remaining steak slices.
- Serve and Garnish: Serve the bulgogi immediately, garnishing with thinly sliced green onions and toasted sesame seeds to add fresh flavor and texture.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet works well as an alternative for cooking the bulgogi.
- Marinating the steak overnight will enhance the flavor and tenderness even more.
- Adjust the amount of gochujang for more or less spiciness according to your taste preference.
- For a gluten-free version, substitute the soy sauce with tamari sauce.
- Make sure not to overcrowd the pan when cooking the steak to ensure proper searing and charring.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 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: 80 mg
