Easy Bulgogi (Korean BBQ Beef)
Tender, juicy beef is coated in a sweet and savory marinade, then seared until caramelized around the edges. This easy bulgogi recipe uses Asian pear to tenderize the ribeye while adding subtle sweetness to the marinade.
Ingredients
- 1 lb pre-sliced rib eye beef 2-mm thick, thawed
- 1 tablespoon vegetable oil or any neutral oil
- 1 green onion finely chopped
- 1.5 teaspoon sesame seeds toasted kind
Beef Marinade
- 1 ¼ cup Asian Pear peeled & cut into quarters
- ½ cup onion cut into quarters
- 3 garlic cloves
- ¼ cup regular soy sauce or light soy sauce
- 2 tablespoon brown sugar
- 2 tablespoon mirin
- 2 tablespoon sesame oil toasted kind
- 1 tablespoon honey
- ¼ teaspoon black pepper
Instructions
- Add the marinade ingredients to a blender and blend until smooth. A food processor also works, but a blender will produce a smoother marinade. If you don't own either, finely grate the pear and onion, then mix with the remaining marinade ingredients in a bowl.
- Add the thawed, thinly sliced beef to a large bowl and pour the marinade over top. Gently toss with your hands until evenly coated, being careful not to tear the delicate slices. Marinate for at least 30 minutes, or cover and refrigerate for up to 24 hours.
- Heat vegetable oil in a large non-stick skillet over medium-high heat until hot. Remove the beef from the marinade, letting the excess drip off. Cook the beef in a single layer in small batches for about 3 minutes, tossing occasionally, until cooked through with browned, caramelized edges. Let the skillet heat back up between batches.
- Transfer the cooked bulgogi to a serving plate and garnish with toasted sesame seeds and sliced green onions. Serve hot.
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Nutrition
Calories: 404kcal | Carbohydrates: 25g | Protein: 25g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 950mg | Potassium: 457mg | Fiber: 2g | Sugar: 18g | Vitamin A: 61IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 3mg