Description
Korean Beef Bulgogi is a classic Korean dish featuring tender, marinated rib eye steak slices grilled to perfection. The marinade combines the sweetness of pear and brown sugar with the savory flavors of soy sauce, garlic, ginger, and spicy gochujang, creating a deliciously balanced and flavorful meal. This recipe highlights a simple grilling method to achieve a beautifully charred and juicy beef bulgogi, perfect for serving with rice and sides.
Ingredients
Beef
- 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
- Prep the Steak: Wrap the rib eye steak tightly in plastic wrap and place it in the freezer for 30 minutes. This partially freezes the meat, making it easier to slice thinly. After 30 minutes, unwrap and slice the steak across the grain into 1/4-inch thick slices to ensure tenderness.
- Prepare and Combine Marinade: In a medium bowl, combine the grated pear, reduced sodium soy sauce, brown sugar, toasted sesame oil, minced garlic, freshly grated ginger, and gochujang paste to create a rich and flavorful marinade.
- Marinate the Beef: Transfer the marinade along with the sliced steak into a large gallon-size Ziploc bag. Seal the bag, ensuring all steak pieces are coated evenly, and refrigerate for at least 2 hours or up to overnight. Remember to turn the bag occasionally for thorough marination.
- Heat the Grill Pan: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. This will ensure a good sear and char on the steak.
- Cook the Bulgogi: Working in batches to avoid overcrowding, place the marinated steak slices in a single layer on the hot grill pan. Cook for 2-3 minutes per side or until the beef is nicely charred and cooked through. Add the remaining 1 tablespoon of vegetable oil before cooking each batch.
- Serve and Garnish: Plate the cooked bulgogi immediately and garnish with thinly sliced green onions and toasted sesame seeds for added flavor and a beautiful presentation.
Notes
- Partially freezing the steak helps achieve uniform thin slices.
- Marinate the beef for at least 2 hours, but overnight is ideal for more intense flavor.
- Cooking in batches prevents steaming and helps get a proper char.
- If you don't have a cast iron grill pan, a heavy skillet or outdoor grill can be used.
- Serve with steamed rice and kimchi for an authentic Korean meal experience.
- Prep Time: 30 minutes (including freezing time) plus 10 minutes slicing and marinating prep
- Cook Time: 12 minutes (approx. 2-3 minutes per side, in batches)
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
