2 hrs. 45 min
Korean Beef Bulgogi with Classic Kimchi
2 hrs. 45 min
- 1 1/2 lbs. boneless rib eye steak
- 1/2 small pear, peeled and grated
- 1/4 cup soy sauce
- 2 tbsps. light brown sugar
- 2 tbsps. toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1 tbsp. gochujang (Korean red pepper paste)
- 2 tbsp. vegetable oil
- 2 green onions, thinly sliced
- 1 tsp. toasted sesame seeds
- 2 tbsp. Classic Kimchi
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice into 1/4-inch thick slices.
- In a bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Stir until well mixed.
- Place marinade and steak in a 1 gallon Ziploc bag; marinate for at least 2 hours to overnight in the fridge, turning the bag occasionally.
- Heat 1 tablespoon vegetable oil in a pan over medium-high heat.
- Working in batches, add steak to the pan in a single layer until cooked through, about 2-3 minutes per side.
- Serve over rice. Garnish with green onions, sesame seeds, and Classic Kimchi.
If the beef is already tender, you will only need 15 minutes to 2 hours of marinating to add a good amount of flavor. If the beef still needs tenderizing, meat should soak in the marinade for at least 4 hours.
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