Korean Beef Bulgogi
User Reviews
5.0
51 reviews
Excellent
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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
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My Korean Beef Bulgogi is smoky, juicy, and perfectly tender, with just the right touch of sweetness. The secret is in the marinade, a flavorful blend of soy sauce, sesame oil, and grated Asian pear, which gives the beef incredible flavor. I love that I can enjoy a restaurant-quality meal right at home.
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Ingredients
- 2 pounds flank steak sirloin, tenderloin, or Ribeye
- 2 tablespoons vegetable oil divided
- 2 green onions thinly sliced
- 1 teaspoon toasted sesame seeds
Marinade:
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons sesame oil
- 5 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/2 cup Asian pear grated
- 1/8 teaspoon red pepper flakes
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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
- Thinly slicing the beef is one of the most important steps to making this recipe great, but it can be tricky if the meat is too soft. To make it easier, I always partially freeze the beef first. I wrap it in plastic wrap and let it sit in the freezer for about two hours, just until it firms up but is not rock hard. When it is ready, I place it on a cutting board and use a sharp knife to slice it thinly across the grain into 1/8-inch pieces. If the knife glides through easily, I know it is ready. If it still feels too soft, I pop it back in the freezer for another 30 minutes. The best part of slicing it this way is that the beef soaks up the marinade even better, making every bite incredibly tender and full of flavor.
- For the best charring and smoky flavor, I always use a cast-iron grill pan and make sure it is hot before adding the beef. This helps create that perfect caramelized crust.
- I cook the beef in batches to keep the heat high. If the pan is too crowded, the meat steams instead of crisping up.
- Marinating overnight or for up to 24 hours makes a big difference. It tenderizes the beef and deepens the flavors.
- Fresh ginger and garlic are a must. They add so much more flavor than pre-minced or powdered versions.
- If you are wondering why I add pear to the marinade, trust me, it is essential. Pears have natural enzymes that tenderize the beef, just like apples, pineapple, and kiwi do. If you do not have an Asian pear, any sweet pear will work, but do not skip it.
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
14g
(5%)
Protein
50g
(100%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Cholesterol
136mg
(45%)
Sodium
657mg
(27%)
Potassium
854mg
(24%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
78IU
(2%)
Vitamin C
2mg
(2%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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