Description
This Korean Beef Bulgogi recipe features thin, tender slices of rib eye steak marinated in a flavorful mixture of pear, soy sauce, garlic, ginger, and gochujang. The marinated beef cooks quickly in a hot grill pan, making it perfect for a delicious and easy Korean BBQ meal at home. Garnished with green onions and sesame seeds, it offers authentic, savory, and slightly sweet flavors.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds boneless rib eye steak
- 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
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Freeze and Slice Steak: Wrap the rib eye steak tightly in plastic wrap and place it in the freezer for 30 minutes. This firms up the meat for easier slicing. Unwrap and slice the steak across the grain into ¼-inch thick slices.
- Prepare Marinade and Marinate Beef: In a medium bowl, mix the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang until well combined. Place the sliced steak and marinade into a gallon size Ziploc bag, seal, and massage to coat all pieces evenly. Marinate the beef in the refrigerator for at least 2 hours, preferably up to overnight, turning the bag occasionally for even flavor absorption.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches to avoid overcrowding, spread the marinated steak slices in a single layer. Cook for 2 to 3 minutes on one side, then flip and cook for another 2 to 3 minutes until nicely charred and cooked through. Repeat with the remaining 1 tablespoon of vegetable oil and remaining steak slices.
- Garnish and Serve: Transfer the cooked beef bulgogi to a serving plate. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or your favorite Korean side dishes.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet can be used as an alternative, though results may vary slightly.
- Using reduced sodium soy sauce helps control saltiness while maintaining authentic flavor.
- Marinating overnight enhances tenderness and depth of flavor but a minimum of 2 hours is sufficient.
- Slice the steak very thinly for optimal tenderness and faster cooking time.
- Gochujang can be adjusted to taste if you prefer less heat.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
