Korean Beef Bulgogi
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
4 servings
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Calories
503 kcal
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Course
Main Course
Korean Beef Bulgogi
Description
Korean Beef Bulgogi uses flank steak, partially frozen for easier thin slicing across the grain. The marinade combines reduced-sodium soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, Asian pear, and red pepper flakes, infusing the beef with sweetness, umami, and mild heat.
After marinating for at least 2-3 hours or overnight, the beef is seared in batches on a preheated cast-iron grill pan using vegetable oil to create a charred exterior while locking in juicy tenderness. Toasted sesame seeds and sliced green onions garnish the dish, offering a nutty aroma and fresh bite.
Serve this Bulgogi immediately over white rice to absorb the flavorful juices. The pear in the marinade is essential, providing natural enzymes that tenderize the meat. Maintaining high heat and avoiding overcrowding ensure proper caramelization.
Ingredients
- 2 pounds flank steak sirloin, tenderloin, or Ribeye
- 2 tablespoons vegetable oil divided
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds toasted
Marinade:
- 1/4 cup soy sauce reduced-sodium
- 1 tablespoon rice vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons sesame oil
- 5 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1/2 cup Asian pear grated
- 1/8 teaspoon red pepper flakes
Instructions
Chill the Steak:
- Wrap the flank steak in plastic wrap, and place in the freezer for 3 hours.
- Unwrap and slice across the grain into 1/4-inch thick slices.
Marinate:
- In a medium bowl, combine all the "Marinade" ingredients. Add them to a gallon size Ziploc bag, and add the steak slices.
- Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
Cook:
- Place a large cast-iron grill pan over medium-high heat and once heated through add 1 tablespoon of vegetable oil.
- Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until charred, flipping once, it takes about 2-3 minutes per side to cook.
- Add the remaining 1 tablespoon of vegetable oil and cook the rest of the steak.
- Serve immediately over white rice. If desired, garnished it with chopped green onions and toasted sesame seeds.
Notes
- Partially freeze the beef for about 2 hours to firm up before slicing thinly across the grain, ensuring even thickness and better marinade absorption.
- Use a hot cast-iron grill pan and cook the beef in batches to achieve a caramelized crust without steaming.
- Marinate the beef for 2-3 hours or preferably overnight to enhance tenderness and flavor depth.
- Fresh garlic and ginger are recommended over pre-minced or powdered versions for richer flavor.
- The Asian pear adds natural tenderizing enzymes; substitute with another sweet pear if unavailable but do not omit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 50g | 100% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 136mg | 45% |
| Sodium | 657mg | 27% |
| Potassium | 854mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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