Description
A super easy and flavorful Korean Beef Bulgogi recipe featuring thin, tender slices of marinated rib eye steak cooked quickly to perfection. Perfect for a delicious Korean BBQ experience at home.
Ingredients
Scale
Meat
- 1 ½ pounds boneless rib eye steak
Marinade
- 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
For Cooking and Garnish
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Freeze and Slice: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm it up. Unwrap and slice across the grain into ¼-inch thick slices to ensure tenderness.
- Prepare 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. Mix well to create the marinade.
- Marinate Beef: Place the sliced steak and the marinade mixture into a gallon-size Ziploc bag. Seal and massage the bag gently to coat the meat evenly. Refrigerate for at least 2 hours, preferably overnight, turning the bag occasionally to maximize flavor absorption.
- Heat Pan: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until hot and shimmering.
- Cook Beef: Working in batches to avoid overcrowding, place the marinated steak slices in a single layer on the grill pan. Cook for about 2 to 3 minutes per side until the meat is beautifully charred and cooked through. Remove and keep warm. Repeat using the remaining 1 tablespoon vegetable oil and steak slices.
- Serve: Plate the cooked bulgogi immediately, garnish with thinly sliced green onions and toasted sesame seeds for an authentic finish.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet will also work well for cooking the beef.
- Freezing the steak before slicing makes it easier to cut thin, even slices and helps improve tenderness.
- Marinating overnight intensifies the flavor, but 2 hours is sufficient for a tasty meal.
- Adjust the level of gochujang for spice preference; use less if you prefer milder heat.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
