Korean Beef Bulgogi
Beef Bulgogi is a staple at many asian restaurants thanks thanks to its sweet, slightly spicy and smokey flavor profile. Beef is marinated with soy sauce, Korean spicy paste, garlic and pears to create a flavorful Korean BBQ dish. Serve with rice, lettuce leaves or our cucumber salad recipe.
Servings: 4 People
- 1 Lbs Flank Steak (*Note 1)
- 1 Pear (*Note 2)
- 1/2 Small white onion
- 4 Cloves Minced Garlic
- 1 Stalk Green Onion (Thinly Sliced)
- 2 Tbsp Soy Sauce (*Note 3)
- 2 Tbsp Light Brown Sugar
- 1 Tbsp Dark Sesame Oil
- 1/2 Tbsp Gochujang (to taste)
- Black Pepper (to Taste)
- Toasted Sesame Seeds (to taste)
OPTIONAL STEP: Freeze the steak for 30 minutes before slicing across the grain into 1/4-inch thick slices.
Add the pear to the blender and set aside when puréed. Repeat with the onion. Don't have a blender? Use the fine side of a cheese grater.
Add 1/2 cup of the pear purée and 1/4 cup of the onion purée to a large bowl. Add the garlic, green onions, soy sauce, brown sugar, dark sesame oil, Gochujang and black pepper and stir to combine.
Add the sliced beef to the marinade and marinate for at least 30 minutes, up to 24 hours.
COOKING: Add 1 tablespoon of vegetable oil to a cast iron grill or pan and heat over medium-high heat. Working in batches, add the steak in a single layer to the pan. Cook and flip once until cooked throughout (approx. 2-3 minutes per side). Repeat with remaining steak.
Garnished with green onions and sesame seeds, if desired. Serve immediately.
Note 1- See tips above for recommended cuts of beef.
Note 2- See tips above for recommended pear varietals.
Note 3 - If using low sodium soy sauce, add a pinch of salt to the marinade.
Calories: 251kcal | Carbohydrates: 16g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 567mg | Potassium: 506mg | Fiber: 2g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg