Beef Bulgogi

Beef Bulgogi is a Korean dish with thinly sliced steak marinated to perfection and grilled over high heat, producing delectable, crispy edges on tender slices of beef.

Course Beef

Cuisine Korean

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Prep Time 10

Cook Time 10

Servings

Calories 265kcal

Author Beth Pierce

Ingredients

1½ lb. ribeye steak very thinly sliced
⅓ cup low sodium soy sauce
2½ tablespoons brown sugar
4 cloves of garlic minced
2 tablespoons sesame oil
⅓ teaspoon fresh ground black pepper
⅓ cup chopped green onion reserve two tablespoons to sprinkle on top
1 peeled and grated asian or red pear see notes
Canola oil

Instructions

Place steak in large Ziploc bag. Add soy sauce, brown sugar, garlic, sesame oil, pepper, green onion and pear. Marinate for at least one hour up to overnight.
Add 1 tablespoon of oil to a cast-iron skillet over medium-high heat. Using tongs, remove the beef from the marinade, shaking it off. Place it in a skillet in a single layer.
Cook for 1-2 minutes per side or until browned and slightly crispy on the edges. Add more oil when necessary. Work in batches; plating the meat after it is done. Serve immediately over rice or with pickled vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition