Description
This Korean Beef Bulgogi recipe features thinly sliced boneless rib eye steak marinated in a flavorful blend of pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. The meat is quickly grilled to tender perfection, making it a quick and delicious Korean BBQ favorite.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds boneless rib eye steak
- 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
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Freeze and Slice the Steak: Wrap the boneless 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 thinly. After 30 minutes, unwrap and slice the steak across the grain into 1/4-inch thick slices.
- Prepare the Marinade: In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Stir well until the sugar dissolves.
- Marinate the Beef: Place the sliced steak into a gallon-sized Ziploc bag and pour in the marinade. Seal the bag, then massage and turn the bag occasionally to ensure even coating. Marinate for at least 2 hours, ideally overnight, in the refrigerator for maximum flavor.
- Heat the Grill Pan: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until hot.
- Cook the Beef: Working in batches, add the marinated steak slices in a single layer to the grill pan. Cook for 2 to 3 minutes per side, flipping once, until the meat is nicely charred and cooked through. Repeat with the remaining 1 tablespoon vegetable oil and steak slices.
- Garnish and Serve: Remove the cooked beef from the pan and serve immediately, garnished with thinly sliced green onions and toasted sesame seeds for an authentic Korean BBQ experience.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet or a heavy-bottomed frying pan can be used instead.
- Freezing the steak slightly before slicing helps achieve thin, even cuts for authentic texture.
- Marinate for at least 2 hours, but overnight marinating enhances the flavor significantly.
- Use reduced sodium soy sauce to keep salt levels moderate without sacrificing taste.
- Serve bulgogi with steamed rice and kimchi for a complete Korean meal.
- Gochujang adds mild heat and depth; adjust quantity to taste if you prefer less spice.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg
