Ingredients
Beef and Marinade
- 1 1/2 pounds boneless rib eye steak
- 1/2 small pear (peeled and coarsely grated)
- 1/4 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)
Cooking and Garnish
- 2 tablespoons vegetable oil (divided)
- 2 green onions (thinly sliced)
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the Steak: Wrap the rib eye steak tightly in plastic wrap and place it in the freezer for 30 minutes to firm up, which makes it easier to slice thinly. After chilling, unwrap and slice the steak thinly at 1/4-inch thickness, cutting across the grain to ensure tenderness.
- Make the Marinade: In a medium mixing bowl, combine the coarsely grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang. Stir well until the sugar dissolves and all ingredients are thoroughly mixed.
- Marinate the Beef: Place the sliced steak into a gallon-sized Ziploc bag and pour the marinade mixture over it. Seal the bag, gently press out excess air, and massage the marinade into the meat. Refrigerate for at least 2 hours or up to overnight, occasionally turning the bag to ensure even marination.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until shimmering. Add a single layer of marinated beef slices to the pan without overcrowding. Cook for about 2 to 3 minutes on each side until the beef is nicely charred and cooked through. Repeat with the remaining 1 tablespoon of vegetable oil and the rest of the beef in batches.
- Serve and Garnish: Transfer the cooked bulgogi to a serving plate immediately. Garnish with thinly sliced green onions and toasted sesame seeds for a nutty, fresh finish. Serve hot alongside steamed rice or Korean side dishes.
Notes
- Freezing the steak slightly before slicing helps achieve thin, even slices and tender results.
- Marinate the beef for a minimum of 2 hours but ideally overnight for maximum flavor penetration.
- Using a cast iron grill pan provides the perfect sear and char resembling traditional grilling.
- Adjust the amount of gochujang according to your preferred spice level.
- Bulgogi can be served with rice, lettuce wraps, or kimchi for an authentic Korean meal experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
