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Korean BBQ – Beef Bulgogi

Yields6 ServingsPrep Time2 hrs 45 minsCook Time15 minsTotal Time3 hrs

Beef Bulgogi

 1 ½ lbs boneless rib eye steak
 ½ small pear
 ¼ cup reduced sodium soy sauce
 2 tbsp light brown sugar
 2 tbsp toasted sesame oil
 3 cloves garlic, minced
 1 tbsp freshly grated ginger
 1 tbsp gochujang (Korean red pepper paste)
 2 tbsp vegetable oil, divided
 2 green onions, thinly sliced
 1 tsp toasted sesame seeds
 1 carrot, thinly sliced
 1 onion, diced
1

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into thin slices.

2

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

3

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Add carrots and sauté onions until brown.

4

Serve immediately, with white rice, garnished with green onions and sesame seeds, if desired.

Nutrition Facts

Servings 6