Korean Beef Bulgogi
Ingredients
- 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
- 2 tablespoons vegetable oil
divided
- 2 green onions
thinly sliced
- 1 teaspoon toasted sesame seeds
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Serve immediately, garnished with green onions and sesame seeds, if desired.
Korean Beef Bulgogi
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Ratings & Reviews
Based on 326 ratings
Rating Breakdown
About this Recipe
Dreaming of vibrant, restaurant-quality Korean BBQ flavors from your own kitchen? This Korean Beef Bulgogi recipe brings that authentic experience right to your table, perfect for a special meal or a flavorful weeknight dinner.
Why This Korean Beef Bulgogi Works
What makes this bulgogi truly exceptional is the extended marination time, allowing the sweet and savory marinade to deeply penetrate the thinly sliced rib eye steak. The grated pear acts as a natural tenderizer, ensuring every bite of beef is incredibly succulent, while a careful balance of soy sauce, brown sugar, and aromatic garlic and ginger creates a classic, irresistible flavor profile. The addition of gochujang provides a subtle, complex heat that awakens the palate.
What to Expect
You can anticipate a dish rich with umami, balanced by a touch of sweetness and a hint of spice. The beef, having absorbed hours of flavor from the marinade, will be wonderfully tender, offering a delightful contrast with the fresh green onions and nutty toasted sesame seeds. This recipe prioritizes deep flavor development through a substantial marination period, resulting in a robust and satisfying Korean Beef Bulgogi that tastes like it came straight from a grill house.
Customization & Variations
For those who prefer less heat, you can reduce the amount of gochujang, or omit it entirely for a purely sweet and savory profile. If you enjoy more spice, a slight increase in gochujang will deliver an extra kick. Ensure you have fresh green onions for garnish, as their crisp bite and mild onion flavor are essential for balancing the richness of the beef. Toasted sesame seeds add a pleasant texture and nutty aroma.
Serving & Context
This Korean Beef Bulgogi is fantastic served alongside warm steamed rice, allowing the flavorful marinade juices to mingle beautifully. It's a superb centerpiece for a family dinner or a delightful option for entertaining friends, pairing wonderfully with simple vegetable side dishes.