Description
This Korean Beef Bulgogi recipe features tender and flavorful marinated rib eye steak, perfect for a quick yet authentic Korean BBQ experience. Thinly sliced steak is marinated in a savory-sweet mixture with pear, soy sauce, and gochujang before being quickly grilled to perfection. Garnished with green onions and toasted sesame seeds, this dish brings bold flavors to your dinner table.
Ingredients
Units
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 makes slicing easier. Then unwrap and slice the steak across the grain into 1/4-inch thick slices.
- Prepare Marinade and Marinate: In a medium bowl, combine the grated pear, soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Place the sliced steak and marinade into a gallon-size Ziploc bag, seal it well, and marinate in the refrigerator for at least 2 hours or overnight, turning the bag occasionally for even flavor absorption.
- Heat Grill Pan: Heat 1 tablespoon of vegetable oil in a cast iron grill pan or heavy skillet over medium-high heat to get it hot and ready for cooking.
- Cook Beef in Batches: Add the marinated steak slices in a single layer on the pan without overcrowding. Cook for about 2 to 3 minutes on each side until the meat is nicely charred and cooked through. Remove and repeat with the remaining 1 tablespoon of vegetable oil and the rest of the steak.
- Serve and Garnish: Immediately transfer the cooked bulgogi to a serving dish. Garnish with thinly sliced green onions and sprinkled toasted sesame seeds. Serve hot with rice or your favorite Korean side dishes.
Notes
- The thinly sliced steak cooks very quickly, so avoid overcooking to keep it tender and juicy.
- Marinating overnight maximizes the flavors and tenderness of the beef.
- If you don’t have a grill pan, a heavy skillet or cast iron pan works just as well.
- For a gluten-free version, use tamari instead of soy sauce.
- Gochujang adds authentic spice and sweetness; adjust the amount to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
