Description
This Korean Bulgogi Beef offers irresistible flavor with simple preparation. It features tender beef marinated in a savory and sweet sauce—perfect for a quick dinner or a hearty meal!
Ingredients
Scale
- 1 ½ lbs boneless ribeye or top sirloin
- ¼ cup soy sauce, light
- 2 tablespoons brown sugar
- 1 ½ tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger root, fresh, grated
- 1 tablespoon mirin
- ¼ teaspoons korean red pepper flakes, or ½-¾ tablespoon gochujang
- 2 tablespoons vegetable oil
- 2 teaspoons sesame seeds, toasted
- 2 green onions, chopped
- 1 asian pear (optional), peeled, cored, and roughly chopped or a bosc pear will work
Instructions
- Wrap the steak in plastic wrap and freeze for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
- In a small bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, and pepper flakes.
- Pour the mixture into a blender, add the pear and blend until smooth.
- Place the steak in a gallon size Ziploc bag, pour in the soy sauce mixture, and marinate for at least 2 hours to overnight, turning occasionally.
- Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Cook the steak in batches, adding it in a single layer and flipping once, until charred and cooked through (about 2-3 minutes per side). Remove to a plate.
- Repeat with another tablespoon of vegetable oil and remaining steak. Combine all meat back in the pan with the sauce, cooking until thickened. Serve over rice with sesame seeds and green onions.
Notes
For deeper flavor, marinate the beef overnight.
The pear adds sweetness and tenderness to the beef.
Adjust the spice level by varying the amount of pepper flakes or gochujang.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg