Korean Beef Bulgogi (Print Version)
# Ingredients:
→ Protein
01 -
Rib eye steak, no bones
→ Flavor Mix
02 -
Pear, shredded
03 -
Soy sauce (low sodium)
04 -
Dark brown sugar
05 -
Sesame oil, toasted
06 -
Garlic, finely chopped
07 -
Grated fresh ginger
08 -
Korean chili paste (gochujang)
→ For Cooking
09 -
Neutral oil for frying
→ Toppings
10 -
Green onions, thinly sliced
11 -
Sesame seeds, toasted
# Instructions:
01 -
After freezing for half an hour, cut thin slices going against the grain.
02 -
Combine your flavor mix, then soak meat for at least 2 hours or up to overnight.
03 -
Cook each side for 2-3 minutes, working in batches, until you see char marks.
04 -
Top it off with sesame seeds and green onion slices before serving.
# Notes:
01 -
You can use a regular skillet if you don't have a grill pan.
02 -
Make sure to turn the beef every so often while marinating.
03 -
Lay the pieces in a single layer for even cooking.