Description
Delicious and authentic Korean Beef Bulgogi featuring tender rib eye steak marinated in a flavorful blend of pear, soy sauce, and gochujang, then quickly grilled to perfection. Perfect for a satisfying main course with authentic Korean flavors.
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
- Prepare the Steak: Wrap the rib eye steak tightly in plastic wrap and place it in the freezer for 30 minutes. This firms up the meat and makes it easier to slice thinly. After chilling, unwrap and slice the steak across the grain into 1/4-inch thick slices for tenderness.
- Make the Marinade: In a medium bowl, combine the peeled and grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang to form a flavorful marinade.
- Marinate the Steak: Place the sliced steak and the marinade into a gallon-size Ziploc bag. Seal the bag and massage gently to coat all the meat evenly. Marinate in the refrigerator for at least 2 hours, or up to overnight, turning the bag occasionally to ensure even flavor absorption.
- 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, preparing for a quick sear.
- Cook the Steak: Working in batches to avoid overcrowding, add the marinated steak slices in a single layer. Cook for about 2-3 minutes on each side until the meat is nicely charred and cooked through. Add the remaining 1 tablespoon of vegetable oil for the next batch and repeat cooking.
- Serve and Garnish: Transfer the cooked bulgogi immediately to serving plates. Garnish with thinly sliced green onions and toasted sesame seeds. Serve hot for the best flavor and texture.
Notes
- For the best texture and flavor, slice the steak thinly across the grain after chilling.
- You can marinate the beef overnight for a more intense flavor.
- If you don’t have a grill pan, a heavy skillet or frying pan can be used instead.
- Adjust the amount of gochujang to control spiciness according to your preference.
- Serve with steamed rice and side vegetables for a complete Korean meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 70 mg
