Description
This Korean Beef Bulgogi recipe features thin, tender slices of marinated rib eye steak cooked quickly in a flavorful Korean BBQ sauce. The marinade includes pear for natural sweetness, soy sauce, brown sugar, sesame oil, garlic, ginger, and spicy gochujang, delivering a perfect balance of savory, sweet, and spicy flavors. This dish is easy to prepare and perfect for a delicious, authentic Korean meal at home.
Ingredients
Scale
Beef
- 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
For Cooking and Garnish
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the beef: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm up. Unwrap the beef and slice across the grain into ¼-inch thick slices for quick, even cooking.
- Make the marinade: In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Mix well to create a rich marinade.
- Marinate the beef: Transfer the marinade and sliced beef into a gallon-size Ziploc bag. Seal and turn the bag to coat the meat evenly. Marinate for at least 2 hours, preferably longer up to overnight, to deepen the flavors.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. In batches, add the beef slices in a single layer, cooking for 2 to 3 minutes on each side until charred and cooked through. Add the remaining 1 tablespoon of vegetable oil between batches as needed.
- Serve: Transfer the cooked bulgogi to a serving plate and garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately for best flavor and texture.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet can be used as an alternative.
- Marinating overnight enhances the flavor and tenderness of the beef.
- Use reduced sodium soy sauce to keep sodium levels moderate.
- Adjust the amount of gochujang to control the spice level according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
