Korean Beef Bulgogi Recipe
This easy and delicious Beef Bulgogi recipe is equal parts sweet and savory, full of flavor and a dish your whole family will love!
Ingredients
- 2 lbs Ribeye, sliced thin into strips
- 1/4 c Reduced sodium soy sauce
- 2 tbsp Light brown sugar
- 1/2 Pear, freshly grated
- 2 tbsp Sesame oil
- 3 cloves Garlic, minced
- 1 tbsp Ginger. freshly grated
- 1.5 tbsp Gochujang
- 3 tbsp Vegetable oil, divided
- 2 Green onions, fresh and thinly sliced
- 2 tbsp Sesame seeds
Instructions
- To start, slice the Ribeye into 1/4 inch strips, against the grain
- Place meat into a bowl and add the grated pear, minced garlic, sesame oil, soy sauce, brown sugar, gochujang, and grated ginger.
- Coat the meat and mix well, cover, and refrigerate for a minimum of 4 hours, ideally overnight. Stir the marinade over from time to time.
- Before you're ready to start cooking, remove the marinating meat from the refrigerator and bring to room temperature.
- In a sautee pan, or wok, bring the pan to high heat and add the vegetable oil
- Add a third of the meat to the pan, being careful to not overcrowd it.
- Cook for 6-8 minutes, until cooked through. The bulgogi will be done when the edges of meat start to brown and caramelize.
- Continue cooking until the batch is finished.
- Serve over rice and garnish with a sprinkle of sesame seeds and slices green onion.
Notes
- 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 light 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