Beef Bulgogi

Ingredients

• 1.5 lb ribeye steak (sliced thin)
• 2 tbsp soy sauce (low sodium)
• 1 tbsp brown sugar
• 2 tsp sesame oil
• 1 tbsp gochujang
• 2 garlic cloves (grated)
• 2 tsp ginger (grated)
• 0.5 pear (grated; transcript mentions prickly pear but description lists pear)
• 1 tbsp vegetable oil (for frying)

Steps

1. 1

   Thinly slice the 1.5 lbs of ribeye steak.

2. 2

   Grate the 2 garlic cloves, 2 tsp of ginger, and 1/2 of a pear.

3. 3

   In a bowl, combine the beef, 2 tbsp soy sauce, 1 tbsp brown sugar, 2 tsp sesame oil, 1 tbsp gochujang, and the grated garlic, ginger, and pear.

4. 4

   Mix everything together thoroughly to ensure the beef is well coated.

5. 5

   Transfer the mixture into a plastic bag and let it marinate in the refrigerator overnight.

6. 6

   When ready to cook, heat vegetable oil in a pan over medium-high heat.

7. 7

   Add the beef to the pan, making sure not to overcrowd the surface so the meat sears rather than steams.

8. 8

   Cook the beef for about 2 minutes, then flip and cook until browned and cooked through.

Notes

The transcript mentions 'prickly pear', but the written description and traditional bulgogi recipes use Asian pear or standard pear. Marinating overnight is key for the best flavor and tenderness.

Nutrition per serving

• main
• beef
• Korean
• easy dinner
• stir-fry
• marinated