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Korean Beef Bulgogi

Korean Beef Bulgogi

Yield: 6 servings
Prep: 2 hours 45 minutes
Cook: 15 minutes
Total: 3 hours
A super easy recipe for Korean BBQ with the most flavorful marinade! The thin, tender slices of meat cook SO quickly!
5 stars (316 ratings)

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

Equipment

Instructions

  • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  • In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  • Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

Notes

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.