Description
Korean Beef Bulgogi is a super easy Korean BBQ recipe featuring thin, tender slices of marinated rib eye steak cooked quickly with a flavorful blend of pear, soy sauce, and gochujang. Perfect for a delicious and authentic Korean dinner in under 3 hours.
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
- Prepare the Steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm up. Remove, unwrap, and slice across the grain into 1/4-inch thick slices to ensure tenderness.
- Make 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 to create the flavorful marinade.
- Marinate the Meat: Place the steak slices and marinade mixture into a gallon size Ziploc bag. Seal and refrigerate for at least 2 hours, preferably overnight, turning the bag occasionally to evenly coat the meat.
- Cook the 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. Cook for about 2 to 3 minutes per side until nicely charred and cooked through. Repeat with the remaining 1 tablespoon of vegetable oil and steak slices.
- Serve: Remove from heat and immediately garnish with thinly sliced green onions and toasted sesame seeds. Serve hot for an authentic Korean BBQ experience.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet can be used as a substitute for cooking.
- Freezing the steak before slicing ensures thin, even cuts for tender meat.
- Marinate the meat overnight if possible for the most flavorful results.
- Use reduced sodium soy sauce to control saltiness in the dish.
- Gochujang adds authentic Korean heat; adjust quantity to taste if you prefer milder spice.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 60 mg
