Bulgogi translates from Korean as “fire meat” and Beef Bulgogi will undoubtedly get your tastebuds fired up! The beef itself is marinated in a delightfully fruity and tangy mixture of classic spices and gochujang—a sweet, savory, and spicy red pepper paste that you have to taste to believe. Then the thin steak slices are sautéed quickly to make them as juicy as possible. Beef Bulgogi is often served over rice or alongside kimchi, but you may be tempted just to eat it on its own. It’s certainly delicious enough to do so!
Ingredients
- 1 1/2 pounds rib eye steak, boneless
- 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 ginger, freshly grated
- 1 tablespoon gochujang (Korean red pepper paste)
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, toasted
Directions
Step 1 –Wrap the steak in plastic wrap.
Step 2 –Freeze the steak for 30 minutes.
Step 3 –Unwrap and slice the steak across the grain into 1/4-inch-thick slices. Freezing the steak prior to slicing will make it easier to cut.
Step 4 –In a medium bowl, combine the pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
Step 5 –In a large resealable plastic bag, combine the marinade mixture and the steak slices.
Step 6 –Marinade the steak for at least 2 hours in the fridge, turning the bag occasionally so the steak is evenly coated in the marinade.
Step 7 –Heat 1 tablespoon vegetable oil in a cast-iron grill pan or large cast-iron skillet over medium-high heat.
Step 8 –In batches, add a single layer of steak to the pan and cook, flipping once, until charred and cooked through at 145 degrees F, about 2-3 minutes per side.
Step 9 –Repeat with the remaining oil and remaining steak.
Step 10 –Serve immediately, garnished with green onions and sesame seeds.
