Description
A super easy Korean Beef Bulgogi recipe featuring tender, thinly sliced rib eye steak marinated in a flavorful blend of pear, soy sauce, garlic, and gochujang. The beef cooks quickly and is perfect for a delicious 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
- 2 tablespoons vegetable oil, divided
Garnish
- 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 to firm up. Then unwrap and slice the steak across the grain into ¼-inch thick slices for optimal tenderness.
- Prepare Marinade and Marinate Steak: In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Place the steak slices into a gallon size Ziploc bag and pour in the marinade mixture. Seal the bag and marinate the beef for at least 2 hours or up to overnight in the refrigerator, turning occasionally to evenly coat.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, lay the marinated steak slices in a single layer on the pan. Cook for about 2 to 3 minutes per side or until charred and cooked through. Add the remaining tablespoon of vegetable oil as needed for subsequent batches.
- Garnish and Serve: Once cooked, transfer the beef to a serving plate and garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately for best taste.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet works well as an alternative.
- For extra tenderness, marinate the beef overnight.
- Adjust gochujang quantity to control spiciness according to preference.
- Using rib eye ensures juiciness, but you can substitute with sirloin if preferred.
- Serve with steamed rice and kimchi for a full Korean meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
