Authentic Korean Beef Bulgogi
Korean Beef Bulgogi is a savory and slightly sweet marinated rib eye steak grilled to perfection. The marinade combines pear, soy sauce, gochujang, and aromatic spices to tenderize and flavor the beef. Quick to cook yet packed with complex flavors, this dish is a fantastic way to bring Korean cuisine into your home kitchen.
Equipment
- 1 Cast Iron Grill Pan
- 1 medium mixing bowl
- 1 Sharp Chef’s Knife
- 1 Gallon-Size Ziploc Bag
- 1 Microplane Grater
Ingredients
- 1½ pounds boneless ribeye steak
- ½ small ripe pear peeled and finely grated
- ¼ cup low-sodium soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang Korean red chili paste
- 2 tablespoons vegetable oil divided
- 2 green onions thinly sliced (for garnish)
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Prepare the Steak for Slicing: Wrap the ribeye steak tightly in plastic wrap and place it in the freezer for about 30 minutes. This firms up the meat, making it easier to slice into thin, even strips.
- Slice the Steak Thinly: Remove the steak from the freezer and unwrap it. Using a sharp knife, slice the meat against the grain into ¼-inch thick slices. Cutting against the grain ensures tenderness.
- Create the Marinade: In a medium mixing bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang. Whisk until well blended and smooth.
- Marinate the Beef: Place the sliced beef into a gallon-sized resealable bag or a shallow container. Pour the marinade over the meat, seal tightly, and massage the bag gently to coat all the slices. Let the beef marinate in the refrigerator for a minimum of 2 hours or ideally overnight, flipping the bag occasionally for even soaking.
- Grill the Bulgogi: Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Once hot, place the marinated beef slices in a single layer in the pan. Avoid overcrowding—cook in batches if needed. Sear each side for 2–3 minutes until lightly charred and fully cooked. Repeat with the remaining oil and meat.
- Garnish and Serve: Transfer the cooked beef to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds for a final touch of flavor and presentation. Serve hot with rice, lettuce wraps, or your favorite Korean sides.
Notes
- Freezing Tip: Don’t skip the partial freezing step—it's key to getting thin, restaurant-style slices without shredding the beef.
- Pear Substitute: If you can’t find Asian pear, a sweet red apple or a bit of pineapple juice can be used to help tenderize and sweeten the marinade.
- Spice Level: Gochujang adds mild to moderate heat. For a spicier kick, add a teaspoon of Korean red pepper flakes (gochugaru).
- Cooking Alternative: If you don’t have a grill pan, a large skillet or cast iron skillet will also work beautifully.
- Meal Prep Friendly: The marinated beef can be portioned and frozen for later use—just thaw and cook as needed for quick weeknight meals.
