Korean Beef Bulgogi

Korean Beef Bulgogi

from damndelicious.net
180 min
6 servings

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. 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. 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. 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. 4

    Serve immediately, garnished with green onions and sesame seeds, if desired.