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Korean Bulgogi Beef

Easy Korean BBQ Beef Bulgogi recipe is a super delicious and easy recipe with the most flavorful marinade! The thin, tender slices of meat cook SO quickly that dinner can be on the table in the time it takes white rice to cook!

6 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	317 kcal	Sugar	8 g
Carbs	11 g	Cholesterol	69 mg
Protein	24 g	Sodium	625 mg
Fat	20 g	Fiber	1 g
Sugar	8 g
Cholesterol	69 mg
Sodium	625 mg
Fiber	1 g

Prep Time: 5 min Cook Time: 15 min Total Time: 170 min

https://ohsweetbasil.com/easy-korean-beef-bulgogi-recipe/

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap on a cutting board and slice across the grain into 1/4-inch thick slices.
In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin and pepper flakes.
Pour into a blender and then add the pear and blend until smooth.
Add the steak to a gallon size Ziploc bag, with the soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. I like to vacuum seal for a faster marinade, and then cook it it with the sauce.
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all meat at once! 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 then remove to a plate.
Repeat with remaining 1 tablespoon vegetable oil and steak. Toss all meat back in and add the sauce, cooking until thickened and serve over rice with sesame seeds and green onions!

Ingredients

1 ½ lbs Boneless Ribeye or Top Sirloin

¼ Cup Soy Sauce light

2 Tablespoons Brown Sugar

1 ½ Tablespoons Sesame Oil

3 Cloves Garlic minced

1 Tablespoon Ginger Root fresh, grated

1 Tablespoon Mirin

¼ teaspoons Korean Red Pepper Flakes or ½-¾ Tablespoon gochujang

2 Tablespoons Vegetable Oil

2 teaspoons Sesame Seeds toasted

2 Green Onions chopped

1 Asian Pear (optional) peeled, cored, and roughly chopped or a bosc pear will work

Instructions

Step 1

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap on a cutting board and slice across the grain into 1/4-inch thick slices.

Step 2

In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin and pepper flakes.

Step 3

Pour into a blender and then add the pear and blend until smooth.

Step 4

Add the steak to a gallon size Ziploc bag, with the soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. I like to vacuum seal for a faster marinade, and then cook it it with the sauce.

Step 5

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all meat at once! 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 then remove to a plate.

Step 6

Repeat with remaining 1 tablespoon vegetable oil and steak. Toss all meat back in and add the sauce, cooking until thickened and serve over rice with sesame seeds and green onions!