Description
A super easy Korean Beef Bulgogi recipe featuring thin, tender rib eye steak slices marinated in a flavorful blend of pear, soy sauce, garlic, ginger, and gochujang. This Korean BBQ classic cooks quickly and delivers deliciously charred, juicy meat perfect for a savory meal.
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
- Prepare Steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes. Once slightly firm, unwrap and slice the steak across the grain into ¼-inch thick slices for optimal tenderness.
- Make Marinade and Marinate Steak: In a medium bowl, combine grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, and gochujang to create the marinade. Place the steak slices and the marinade mixture into a gallon size Ziploc bag, seal, and marinate in the refrigerator for at least 2 hours or up to overnight, turning the bag occasionally to coat the meat evenly.
- Cook the Bulgogi: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches to avoid overcrowding, add the marinated steak slices in a single layer. Cook each side for about 2-3 minutes until nicely charred and cooked through. Add the remaining 1 tablespoon vegetable oil and cook the rest of the steak using the same process.
- Serve: Immediately transfer the cooked bulgogi to a serving plate and garnish with thinly sliced green onions and toasted sesame seeds. Serve hot for the best flavor and texture.
Notes
- If a cast iron grill pan is unavailable, a large cast iron skillet can be used as an alternative for cooking the beef.
- Marinating for at least 2 hours is essential to develop deep flavors, but overnight marinating leads to even more tender and flavorful meat.
- Slicing the steak thinly against the grain helps achieve the tender texture characteristic of bulgogi.
- Adjust the amount of gochujang based on your preference for spiciness.
- Serve with steamed rice and your favorite Korean side dishes like kimchi for a complete meal.
