Go Back
–+ servings
Korean Beef Bulgogi with scallions and sesame seeds

Korean Beef Bulgogi

Brenda Lanzilli
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 8 hours
Course Main Course
Cuisine Asian, Korean
Servings 6 people
Calories 330 kcal

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

*Flank steak will also work in place of Ribeye

Nutrition

Calories: 330kcalCarbohydrates: 8gProtein: 24gFat: 23gSaturated Fat: 11gCholesterol: 69mgSodium: 417mgPotassium: 377mgFiber: 1gSugar: 5gVitamin A: 410IUVitamin C: 1.4mgCalcium: 15mgIron: 2.4mg
Tried this recipe?Let us know how it was!