Description
This Korean Beef Bulgogi recipe features thin, tender slices of marinated rib eye steak cooked quickly on a grill pan. Infused with a flavorful marinade made from pear, soy sauce, brown sugar, garlic, ginger, and gochujang, this dish delivers a perfect balance of sweet, savory, and spicy flavors for an authentic Korean BBQ experience at home.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds boneless rib eye steak
- 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
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Freeze and Slice Steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm up. Remove from freezer, unwrap, and slice across the grain into 1/4-inch thick slices for optimal 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 a balanced marinade.
- Marinate the Beef: Place the steak slices and the marinade into a gallon size Ziploc bag. Seal and toss to coat all pieces evenly. Refrigerate and marinate for at least 2 hours or up to overnight, occasionally turning the bag to ensure even flavor absorption.
- Heat Grill Pan: Preheat a cast iron grill pan over medium-high heat. Add 1 tablespoon of vegetable oil and let it heat thoroughly to prevent sticking and promote a good sear.
- Cook the Steak in Batches: Lay a single layer of marinated steak slices on the hot grill pan. Cook for about 2 to 3 minutes on each side until the meat is nicely charred and cooked through. Remove the cooked beef and repeat with the remaining 1 tablespoon vegetable oil and steak slices.
- Garnish and Serve: Transfer the cooked bulgogi to a serving dish. Sprinkle with thinly sliced green onions and toasted sesame seeds. Serve immediately for best flavor and texture.
Notes
- If a cast iron grill pan is unavailable, a large cast iron skillet can be used as an alternative.
- Freezing the steak slightly before slicing ensures thin, even slices that cook quickly and remain tender.
- Marinating for longer than 2 hours, ideally overnight, intensifies the flavor absorption.
- Adjust the amount of gochujang to control the heat level to your preference.
- Serve with steamed rice and kimchi for a complete Korean meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 70 mg
