Description
Korean beef bulgogi is thinly sliced beef marinated in a sweet and spicy blend of soy sauce, pear, garlic, ginger, and gochujang, then grilled for a tender and aromatic experience. Perfect for weeknight dinners, family gatherings, or entertaining guests. Easily made gluten-free or vegan.
Ingredients
For the Marinade:
– ½ small pear, coarsely grated (or substitute apple)
– ¼ cup reduced sodium soy sauce (or tamari for gluten-free)
– 2 tbsp brown sugar
– 2 tbsp toasted sesame oil
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 tbsp gochujang (or sriracha for substitution)
For the Beef:
– 1½ lbs boneless rib eye steak (or substitute sirloin, flank steak, chicken, pork, or tofu), thinly sliced
– 2 tbsp vegetable oil (divided: 1 tbsp per batch)
For Garnish (optional):
– 2 green onions, thinly sliced
– 1 tsp toasted sesame seeds
Instructions
- Wrap the steak in plastic wrap and place it in the freezer for 30 minutes to firm it up for easier slicing. Unwrap and slice across the grain into ¼-inch thick slices.
- In a medium bowl, combine grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Stir until well combined.
- Place the sliced steak in a gallon-sized Ziploc bag or large bowl. Pour the marinade over the steak, ensuring all pieces are coated. Seal or cover and refrigerate for at least 2 hours, up to overnight, turning occasionally.
- Heat 1 tbsp vegetable oil in a cast iron grill pan (or skillet) over medium-high heat.
- Working in batches, add the steak in a single layer and cook for 2–3 minutes per side, flipping once, until charred and cooked through. Repeat with the remaining oil and steak.
6. Serve immediately, garnished with sliced green onions and toasted sesame seeds if desired.
Notes
– Use a frozen pear: This makes grating easier and adds juiciness to the marinade.
– Slice beef thinly against the grain: This ensures maximum tenderness.
– Avoid overcrowding the pan: Cook in batches to prevent steaming and ensure proper searing.
– Gluten-free option: Use tamari instead of soy sauce.
– Vegan option: Substitute beef with tofu, mushrooms, or jackfruit; adjust cooking time as needed.
– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to restore juiciness.
- Prep Time: 20 minutes (+ 2 hours marinating)
- Cook Time: 10 minutes
- Category: Main Course / Beef
- Method: Grilling / Pan-Searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: ~350
- Sugar: 12g
- Sodium: 700mg (varies with soy sauce, use low-sodium or tamari to reduce)
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg