Description
Learn our method for making the best Korean beef bulgogi! Succulent slices of marbled beef are marinated until tender, then pan-seared, resulting in mouth-wateringly tender meat with caramelized edges and bold flavor.
Ingredients
Marinade Ingredients:
- 1/2 cup of fresh pear, grated (Asian pear, bosc pear or apple works)
- 1/4 cup soy sauce (or GF liquid aminos)
- 1 1/2 tablespoons brown sugar (or use coconut sugar, maple syrup, or honey)
- 1 tablespoon sesame oil
- 3 garlic cloves, pressed or minced
- 1 tablespoon fresh ginger, grated or minced
- 1 tablespoon gochujang pepper paste ( or sub garlic chili paste)
Bulgogi Beef
- 1 1/2 pounds ribeye steak, sirloin, strip loin, or flat iron, thinly sliced (1/8-inch thick). See notes.
- 1-2 tablespoons high heat oil -peanut oil, avocado oil, wok oil, etc.
- 2 green onions, finely sliced
- 2 teaspoons sesame seeds, toasted
Instructions
- Marinade. In a bowl, mix together grated pear, soy sauce, sugar, sesame oil, garlic, ginger, and gochujang.
- Prep steak and marinade. See notes for slicing your own steak. Place steak strips in the marinade in a sealed container or use a ziplock bag. Marinate for at least 2 hours and up to 24 hours in the fridge. At this point, you could also store up to 3 days in the fridge or freeze for meal prep.
- Rest it. Remove marinade from the fridge, let it sit at room temperature for 30 minutes before cooking. Shake excess marinade off the steak (save it!) before cooking- this will help it sear vs. steam.
- Sear. Heat oil in a cast iron skillet or grill pan to medium-high heat. See notes for grilling. Sear in batches in a single layer, roughly 2 minutes per side. Avoid moving or over-crowding the pan (if too crowded, the meat will steam rather than sear). We are going for quick and hot for caramelization on the exterior and tender within.
- Drizzle. If there is leftover marinade, add it to the pan after cooking the meat, simmer it for 30 seconds, then drizzle it over the cooked meat.
- Serve. Arrange cooked meat on a platter and sprinkle with sliced green onions, toasted sesame, freshly ground black pepper, red pepper flakes, and fresh cilantro.
Notes
Serving suggestions: Make lettuces wraps, tacos, or serve over Jasmine rice, with kimchi, and Korean cucumber salad.
Store leftovers in a sealed container in the fridge up to 3 days.
Beef Tips: Ask your butcher to preslice it for you. Alternatively, place the steak in the freezer for 30-45 minutes to firm it up and make it easier to cut. Ensure your knife is sharp- you want clean cuts without tearing the meat. Cut 1/8 inch slices, against the grain.
Grill instructions: Preheat the grill to high heat, and grease the grates well. Bring beef to room temperature. Let excess marinade drip off. Grill each side quickly, 1-2 minutes each side, until edges are caramelized. Don’t move it around; let the sugars carmelize. Bulgogi cooks very quickly on the grill. If pieces are very small, feel free to use a grill basket. Simmer any extra marinade for 30-60 seconds in a saucepan, and pour it over the bulgogi if you like.
Nutrition
- Serving Size: 4 ounces
- Calories: 254
- Sugar: 4.1 g
- Sodium: 372.8 mg
- Fat: 14.1 g
- Saturated Fat: 4.6 g
- Carbohydrates: 6.8 g
- Fiber: 0.9 g
- Protein: 25.5 g
- Cholesterol: 56.7 mg