Description
This Korean Beef Bulgogi recipe features tender, thinly sliced marinated rib eye steak cooked to perfection with a flavorful and aromatic marinade including pear, soy sauce, garlic, ginger, and Korean red pepper paste. Ready in just 3 hours, it is a quick and delicious way to enjoy authentic Korean BBQ flavors at home.
Ingredients
Scale
Beef and Marinade
- 1 1/2 pounds boneless rib eye steak
- 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 freshly grated ginger
- 1 tablespoon gochujang (Korean red pepper paste)
Cooking and Garnish
- 2 tablespoons vegetable oil (divided)
- 2 green onions (thinly sliced)
- 1 teaspoon toasted sesame seeds
Instructions
- Chill and Slice the Beef: Wrap the rib eye steak in plastic wrap and freeze it for 30 minutes to firm it up. Then unwrap and slice the steak thinly across the grain into 1/4-inch thick slices to ensure tenderness and quick cooking.
- Prepare the Marinade and Marinate: In a medium bowl, mix grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, and gochujang until well combined. Place the sliced steak and the marinade into a gallon size Ziploc bag. Seal and refrigerate to marinate for at least 2 hours or up to overnight, turning the bag occasionally for even flavor absorption.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Add the marinated steak slices in a single layer without crowding and cook for 2-3 minutes per side until nicely charred and cooked through. Remove and keep warm. Repeat with the remaining 1 tablespoon of vegetable oil and remaining beef.
- Serve: Plate the cooked beef immediately, garnished with sliced green onions and toasted sesame seeds for added flavor and texture.
Notes
- For extra tenderness, marinate the beef overnight if time allows.
- If rib eye steak is not available, a well-marbled sirloin or flank steak can be used as a substitute.
- Use reduced sodium soy sauce to control saltiness in the dish.
- Gochujang can be adjusted according to preferred spice level or replaced with a mild chili paste for less heat.
- To avoid overcrowding the pan which prevents proper searing, cook the beef in batches.
- Serving with steamed rice and kimchi provides a complete Korean meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
