Bulgogi

Discover the secret ingredient that makes this beef so good

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Course Main Dish

Servings 4

Ingredients

1-1/2 pounds boneless ribeye steak
1/2 small ripe fresh pear peeled and coarsely grated (see Notes)
1/4 cup reduced sodium soy sauce (see Notes)
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 medium garlic cloves minced
1 tablespoon freshly minced or grated ginger
1 tablespoon gochujang Korean red pepper paste (see Notes)
2 tablespoons vegetable oil divided
2 scallions thinly sliced
Serve with steamed brown rice and kimchi

Instructions

You want the steak to be as thin as possible. Wrap the steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain as thinly as you can (1/4-inch or finer). Alternatively, ask your butcher to shave a ribeye steak (like how the meat is prepared for a cheesesteak).
In a medium bowl, combine the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang.
In a gallon size resealable bag, combine the steak and soy sauce mixture. Marinate for at least 4 hours and preferably overnight, turning the bag occasionally.
Heat 1 tablespoon vegetable oil in a large cast iron grill pan or cast iron skillet over medium-high heat.
Working in batches, add steak to the 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.
Garnish with green onions. Serve immediately with steamed brown rice, kimchi and a vegetable.

Notes

* If you can’t find an Asian pear, substitute any pear you can find. The more ripe the pear the better as it will be more sweet.
* To make this gluten-free, use gluten-free soy sauce or tamari (check the label to ensure it is gluten-free) and check the label on the gochujang.
* A good substitute for gochujang is sriracha.