Korean Beef Bulgogi

Tender slices of beef marinated in a savory-sweet bulgogi sauce and cooked until caramelized for a rich, satisfying Korean-inspired dish.

Prep Time: 2 hours and 45 minutes
Cook Time: 15 minutes
Total Time: 3 hours
Serves: 4-6

Ingredients

• 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

Instructions

• 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.
• Enjoy!