Beef Bulgogi has become a family favorite in our house! A couple of winters ago we went to a Korean BBQ restuarant in NYC for a special dinner on Christmas night, and this is where I first fell in love with Mr. Bulgogi. The thin, tender and caramelized slices of ribeye steak seasoned with a sweet, nutty and savoriness, had me like -WHOA- at first bite!
Thankfully, this dish is very easy to recreate at home!
Bul-what-ie??
As funny as the word sounds, it does have a translation. “Bulgogi” literally means “Fire Meat”. And although, it’s traditionally cooked on a grill with “fire”, pan fried works just as well!
Look for Marbles
Let’s start with the meat. I really love using a Ribeye cut for Bulgogi. And I do have strong basis for comparison as I’ve tested several different kinds. Ribeye is just so wonderfully marbleized! And when the meat is thinly sliced and tenderized, the marbled fat makes each bite nearly melt in your mouth.. mmm.. goosebumps! My second favorite cut is the flank. Actually in the pictures you will see here in this recipe, I’m using a flank. But, if you want the best- spring for the Ribeye!
Freeze and Slice
Thinly slicing requires precision, a sharp knife and a flash freeze. Many cooks, myself included, use this method to quickly and accurately slice the meat to about 1/8 of an inch slices. Simply place in the freezer for about 20 minutes before cutting. The idea is not to completely freeze, but just to create a more harder, stable exterior of the meat to more easily control the thickness of the slice.
That Sauce Tho
The Bulgogi marinade is has some pretty standard players : pear, soy sauce, brown sugar, fresh ginger, sesame oil, gochujang (Korean chili paste), toasted sesame oil, and garlic. The pear contains enzymes which actually tenderize the meat while marinating , it also adds a distinctive sweetness and it a complete non negotiable in this recipe! However, if you don’t have the gochujang paste, you COULD substitute red chili pepper flakes.. but just click the links I’ve embedded and grab the gochujang straight from Amazon if you want the real deal! I like to whip all the ingredients right up in a food processor for a smooth and extra concentrated flavor.
Sizzle
When frying on seasoned cast iron skillet or stainless steel pan it is so important that your oil is super hot. You can test the pan by placing a slice of beef in the oil and listening for a sizzle sound! Also, do not over crowd the pan. To really get crispy brown slices, they need some space. You are definitely going to have to work in batches, which is why I like to keep my finished beef in low heated (250 degrees) oven in order to keep warm while I continue to sear in stages. This way everything is warm and ready to go, when the last slice gets pulled off the pan!
Served
I like to serve Beef Bulgogi alongside coconut, jasmine or brown rice and a vegetable. In this picture, you will see broccolini. However bok choy, sugar snap peas, or cucumber salad, or kimchee have also been sides I’d recommend!
Korean Beef Bulgogi
Ingredients
- 1.5 lbs ribeye steak
- 1 pear cored and quartered
- 1 garlic clove peeled
- 2 tablespoons soy sauce
- 1 tablespoon gochujang coarse Korean hot pepper flakes, or 1 teaspoon crushed red pepper flakes
- 1 tablespoon ginger peeled
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil divided
- Sliced scallions and sesame seeds for serving
Instructions
- Combine pear, oil, ginger, soy sauce, brown sugar, gochugaru, and garlic in food processor and blend to create smooth marinade.
- Thinly slice beef, about 1/8 inch thick, against the grain. Putting beef in freezer for about 20 minutes before slicing will give you a more precise cut.
- Combine sliced ribeye and marinade in ziplock back, seal and refrigerate for up to 8 hours, or leave out at room temperature for 30 minutes.
- Preheat oven to 250 degrees
- Heat 1 tbsp vegetable oil in cast iron or stainless steel skillet over medium high. When hot enough that you hear a sizzle when piece of beef touches, begin to fry the beef in small batches. Do not overcrowd the pan or you wont get a good sear.
- Once meat is brown on both sides place on baking sheet and keep warm in oven until ready to serve. Continue working in batches until all the beef has been browned.
- Garnish with sliced scallions and sesame seed when ready to serve
Notes
Nutrition
If you like this recipe, check out my : Spicy Shrimp Sushi Stacks or Flank Steak Bok Choy and Broccoli with Gluten Free Rice Noodles
