Korean Beef Bulgogi
2 hrs 40 min (mostly marinating)6 servings
Thinly sliced ribeye marinated in a sweet-savory pear and gochujang mixture, then seared in batches until charred.
| 1/2 small pear, peeled and coarsely grated | Whisk pear, soy sauce, sugar, sesame oil, garlic, ginger & gochujang | Slice steak thin across grain; combine with marinade in bag, chill 2 hrs–overnight | Serve garnished with green onions & sesame seeds |
| 60 ml reduced sodium soy sauce | |||
| 30 g brown sugar | |||
| 30 ml toasted sesame oil | |||
| 3 cloves garlic, minced | |||
| 15 g freshly grated ginger | |||
| 15 g gochujang (Korean red pepper paste) | |||
| 680 g boneless ribeye steak | Wrap steak in plastic wrap and freeze 30 min | ||
| 15 ml vegetable oil (for first batch) | Sear first batch over medium-high heat, 2–3 min per side until charred | ||
| 15 ml vegetable oil (for second batch) | Sear second batch over medium-high heat, 2–3 min per side until charred | ||
| 2 green onions, thinly sliced | |||
| 1 teaspoon toasted sesame seeds |
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