Korean Beef Bulgogi

From: damndelicious.net

Yields: 6 Servings

Ingredients

  • • 1.5 pounds boneless rib eye steak
  • • 0.5 small pear (peeled and coarsely grated)
  • • 0.25 cup reduced sodium soy sauce
  • • 2 tablespoons brown sugar
  • • 2 tablespoons toasted sesame oil
  • • 3 cloves garlic (minced)
  • • 1 tablespoon freshly grated ginger
  • • 1 tablespoon gochujang (Korean red pepper paste)
  • • 2 tablespoons vegetable oil (divided)
  • • 2 green onions (thinly sliced)
  • • 1 teaspoon toasted sesame seeds

Steps

  • Step 1Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  • Step 2In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  • Step 3Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  • Step 4Serve immediately, garnished with green onions and sesame seeds, if desired.