Beef Bulgogi Recipe
In this delicious Beef Bulgogi recipe, tender slices of flank steak are marinated with fresh pear, ginger, garlic, and soy sauce.
Servings: 4
Ingredients
- 1¼ pound flank steak
- ¼ cup finely grated fresh pear
- ¼ cup low sodium soy sauce
- 2 tablespoons finely minced garlic
- 1 tablespoon gochugaru use less if you don't like spicy food (you can also use crushed red pepper flakes)
- 1 tablespoon fresh grated ginger
- 1 tablespoon light brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil divided
- chopped green onions for garnish
- sesame seeds for garnish
Instructions
- Prep the flank steak. Thinly slice the steak across the grain; transfer the sliced steak to a large zip-top bag or a large mixing bowl.
- Marinate. To the bag, add grated pear, soy sauce, garlic, gochugaru, ginger, brown sugar, and sesame oil; seal the bag and squish everything around to coat the meat completely with the marinade. Let sit at room temperature for 1 hour, or put in the fridge for up to 8 hours.
- Heat the oil. When ready to cook, heat up 1 tablespoon vegetable oil in a grill pan or cast iron skillet set over medium-high heat.
- Cook the steak. Remove one-third of the steak slices from the marinade and add them to the hot oil in a single layer; cook for 1 to 2 minutes or until browned.
- Continue to cook. Flip over and continue to cook for 2 more minutes, or until browned with crisp edges. Stir occasionally. Cooking time will depend on the thickness of the steak.
- Finish. Transfer the cooked pieces to a plate and repeat the above cooking steps with the remaining oil and steak.
- Serve. Garnish your beef bulgogi with chopped green onions and sesame seeds, and serve.
Notes
- Avoid Overcrowding: Ensure the skillet isn't overcrowded to prevent the meat from steaming instead of browning. Cook the beef in batches.
- Cast Iron: For the best bulgogi, use a cast iron grill pan or skillet to mimic the effect of a hot grill. Heat it well before cooking and keep batches small to prevent crowding.
- Use the Freezer: A sharp knife is key to perfect thin slices of meat, but partially freezing the steak for about 20 minutes makes slicing even easier.
- Storage: Transfer leftovers to an airtight container and keep refrigerated for 3 days or freeze for up to 2 months. Reheat in a skillet over medium-low heat.
Nutrition
Calories: 324kcal | Carbohydrates: 8g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 641mg | Potassium: 590mg | Fiber: 1g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg
