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Korean Beef Bulgogi

dclarkabal
easy tasty dish you must try
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Cuisine Korean

Ingredients
  

  • 1 1/2 pound boneless rib eye steak or use shaved steak much easier
  • 1/2 small pear peeled and coarsely grated - I chopped mine
  • 1/4 cup soy sauce can use reduced sodium
  • 2 tablespoons brown sugar
  • 2 tablespoon toasted sesame oil
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh grated best but squeeze tube works
  • 1 tablespoon gochujang Korean red pepper paste
  • 2 tablespoon vegetable oil divided - 1 tablespoon per batch
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • If you are using a steak, it is best to freeze for 25-30 minutes so you can slice it thinly enough a whole lot easier. You'll want to slice it 1/4 inch thick
  • in a bowl or in a gallon ziploc bag add the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and the gochujang. Mix it all together and if you used a bowl add to a bag along with the steak. Marinate for at least 2 hours or overnight. turn the bag occasionally
  • I wanted to mention that cooking the beef goes really fast so you will want to make sure how ever you are serving this you will want to have ready so you can just add the beef and eat!
  • Heat 1 tablespoon (save the other tablespoon of oil for the next batch) of oil in a cast iron pan over medium-heat. working in batches, add the steak to the hot pan in a single layer cook, flipping once until charred and cooked through. about 2-3 minutes per side. repeat with the rest of the beef.
  • serve immediately, garnish with green onions and sesame seeds if you want to