Description
This Korean Beef Bulgogi recipe features tender, thinly sliced rib eye steak marinated in a flavorful blend of pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. The beef is quickly grilled to perfection, making it a delicious and authentic Korean BBQ dish that's easy to prepare and perfect for gatherings.
Ingredients
Units
Scale
Meat
- 1 1/2 pounds boneless rib eye steak
Marinade
- 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)
Cooking
- 2 tablespoons vegetable oil, divided
Garnish
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Chill and Slice Steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm up. Once chilled, unwrap and slice the steak across the grain into 1/4-inch thick slices for optimal tenderness.
- Prepare Marinade and Marinate Beef: In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang to form the marinade. Transfer the marinade and sliced steak into a gallon-size Ziploc bag, seal it, and marinate for at least 2 hours or up to overnight, turning the bag occasionally to ensure even flavor absorption.
- Cook Bulgogi: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add the marinated steak slices in a single layer, cooking them for about 2-3 minutes on each side until nicely charred and cooked through. Repeat the process using the remaining 1 tablespoon vegetable oil and steak slices.
- Serve and Garnish: Serve the cooked bulgogi immediately, garnished with thinly sliced green onions and toasted sesame seeds for added aroma and texture.
Notes
- The pear in the marinade helps tenderize the meat and adds a subtle sweetness typical of authentic bulgogi.
- Freezing the steak slightly before slicing makes it easier to cut thin, even pieces.
- If you don’t have a grill pan, a cast iron skillet or stovetop griddle can be used instead.
- Marinate longer for deeper flavor, but avoid exceeding overnight to prevent over-tenderizing the meat.
- Serve bulgogi with steamed rice and a side of kimchi for a complete Korean meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
