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Korean Beef Bulgogi Recipe

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4 from 21 reviews

This Korean Beef Bulgogi recipe features thin slices of boneless rib eye steak marinated in a flavorful blend of pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and spicy gochujang. The meat is quickly grilled to tender perfection, delivering a delicious Korean BBQ experience that’s both easy and quick to prepare.

  • Total Time: 3 hours
  • Yield: 6 servings

Ingredients

Beef and Marinade

  • 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)

For Cooking and Garnish

  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Prepare the Steak: Wrap the boneless rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm it up, which makes slicing easier. Then unwrap the steak and slice it thinly across the grain into ¼-inch thick slices.
  2. Make the 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, flavorful marinade.
  3. Marinate the Beef: Place the sliced steak and marinade into a gallon-size Ziploc bag. Seal the bag and marinate the meat for at least 2 hours, preferably overnight for optimal flavor, turning the bag occasionally to ensure even marinating.
  4. Heat the Grill Pan: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until hot and shimmering.
  5. Cook the Steak: Working in batches to avoid overcrowding, add the marinated steak slices in a single layer to the grill pan. Cook for 2 to 3 minutes on each side until the beef is nicely charred and cooked through. Add the remaining tablespoon of vegetable oil when cooking subsequent batches.
  6. Garnish and Serve: Once the steak is cooked, transfer it to a serving plate. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately to enjoy the best flavor and texture.

Notes

  • Freezing the steak briefly before slicing helps achieve uniformly thin slices that cook quickly and evenly.
  • The grated pear acts as a natural tenderizer and adds subtle sweetness to the marinade.
  • Marinate for at least 2 hours; overnight marination enhances the depth of flavor.
  • Using a cast iron grill pan helps achieve the characteristic char and smoky flavor typical of Korean BBQ.
  • Adjust the amount of gochujang to control the spice level according to your preference.
  • Serve bulgogi with steamed rice and a variety of Korean side dishes for a complete meal.
  • Author: ELLA
  • Prep Time: 2 hours 45 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Korean

Find it online: https://ellarecipe.com/korean-beef-bulgogi-recipe/