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Korean Beef Bulgogi Recipe

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★★★★★

5 from 92 reviews

Korean Beef Bulgogi is a classic Korean BBQ dish featuring thinly sliced marinated rib eye steak grilled to perfection. The marinade combines sweet and savory flavors from pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang, delivering a rich and spicy taste. Perfect for a quick and flavorful dinner, this dish is garnished with green onions and toasted sesame seeds for added texture and freshness.

Ingredients

Scale

Meat

  • 1 1/2 pounds boneless rib eye steak

Marinade

  • 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

  • 2 tablespoons vegetable oil (divided)

Garnish

  • 2 green onions (thinly sliced)
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Freeze and slice steak: Wrap the rib eye steak in plastic wrap and place it in the freezer for 30 minutes to firm it up, which makes slicing easier. After chilling, unwrap and slice the steak across the grain into thin 1/4-inch thick slices to maximize tenderness.
  2. Prepare and marinate: In a medium bowl, mix the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang to create the marinade. Transfer the sliced steak and marinade into a gallon-size Ziploc bag, seal it, and massage to coat the meat evenly. Marinate in the refrigerator for at least 2 hours or overnight for deeper flavor, turning the bag occasionally to distribute the marinade.
  3. Cook the beef: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches to avoid overcrowding, place the marinated beef slices in a single layer on the grill pan. Cook for about 2 to 3 minutes per side until the beef is charred on the edges and cooked through. Add the remaining 1 tablespoon vegetable oil and repeat with the rest of the beef slices.
  4. Serve and garnish: Remove the cooked bulgogi from the pan and serve immediately. Garnish with thinly sliced green onions and toasted sesame seeds for added freshness and crunch.

Notes

  • Marinating overnight intensifies the flavors and tenderizes the meat even more.
  • If you don’t have a cast iron grill pan, a regular grill pan or skillet will work, but a cast iron pan delivers better searing.
  • Adjust the amount of gochujang depending on your spice preference.
  • Serve bulgogi with steamed rice and kimchi for an authentic Korean meal experience.
  • Make sure to slice the steak thinly across the grain for maximum tenderness.

Keywords: Korean beef bulgogi, Korean BBQ, marinated beef, grilled steak, Korean recipe, bulgogi marinade, spicy beef, Korean cuisine

Find it online: https://thedishspot.com/korean-beef-bulgogi-recipe/