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Korean Beef Bulgogi

A super easy recipe for Korean BBQ with the most flavorful marinade! The thin, tender slices of meat cook SO quickly!

Prep Time
2 hrs 45 mins
Cook Time
45 mins
Total Time
3 hrs
Servings: 6 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 ½ pounds boneless rib eye steak
  • ½ small pear peeled and coarsely grated
  • ¼ 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
  • 2 tablespoons vegetable oil divided
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

    Cup of Yum
  1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  3. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  4. Serve immediately, garnished with green onions and sesame seeds, if desired.

Notes

  • *If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
  • cast iron grill pan
  • large cast iron skillet