Description
A flavorful and authentic Korean Beef Bulgogi recipe featuring tender, marinated rib eye steak with a delicious blend of soy sauce, pear, garlic, and gochujang. Perfect for a quick and satisfying dinner with a sweet and savory flavor profile.
Ingredients
Scale
Main Ingredients
- 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)
- 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 in plastic wrap and place it in the freezer for 30 minutes. This firms up the meat, making it easier to slice. After chilling, unwrap and slice the steak across the grain into 1/4-inch thick slices for optimal tenderness.
- Prepare marinade and marinate steak: In a medium bowl, mix together the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, and gochujang. Place the sliced steak and marinade into a gallon-size Ziploc bag, seal it, and marinate in the refrigerator for at least 2 hours or up to overnight, turning occasionally to ensure even coating.
- Cook the steak: Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches to avoid overcrowding, add the marinated steak slices in a single layer. Cook for 2 to 3 minutes on each side until the meat is nicely charred and cooked through. Add the remaining 1 tablespoon vegetable oil and repeat with remaining steak slices.
- Serve and garnish: Remove the cooked bulgogi from the pan and serve immediately, garnished with thinly sliced green onions and toasted sesame seeds for added flavor and texture.
Notes
- Freezing the steak slightly before slicing makes it easier to cut thin, tender slices.
- Marinating for longer than 2 hours will intensify the flavor; overnight marinating is recommended for best results.
- If gochujang is unavailable, you can substitute with a mix of chili paste and a bit of miso for a similar flavor.
- Use a cast iron grill pan for the best char and flavor, but a regular skillet can also work.
- Serve with steamed rice and kimchi for a traditional Korean meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
