Description
This flavorful Beef Bulgogi recipe features tender slices of marinated flank steak cooked quickly in a skillet or grill pan. Marinated with fresh pear, garlic, soy sauce, and ginger, it’s a classic Korean dish that’s sweet, savory, and slightly spicy.
Ingredients
- 1¼ pound flank steak
- ¼ cup finely grated fresh pear
- ¼ cup low sodium soy sauce
- 2 tablespoons finely minced garlic
- 1 tablespoon gochugaru (or crushed red pepper flakes)
- 1 tablespoon fresh grated ginger
- 1 tablespoon light brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, divided
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Thinly slice the flank steak across the grain and transfer to a large zip-top bag or mixing bowl.
- Add grated pear, soy sauce, garlic, gochugaru, ginger, brown sugar, and sesame oil to the steak. Mix well to coat the meat. Marinate for 1 hour at room temperature or up to 8 hours in the fridge.
- When ready to cook, heat 1 tablespoon of vegetable oil in a grill pan or cast iron skillet over medium-high heat.
- Remove one-third of the steak slices from the marinade and cook in a single layer for 1–2 minutes until browned.
- Flip and cook for another 2 minutes or until the beef is fully cooked with crispy edges, stirring occasionally. Adjust time based on thickness.
- Transfer to a plate and repeat the process with remaining oil and steak until all meat is cooked.
- Garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
- For best results, freeze the steak for 30 minutes before slicing for easier thin cuts.
- Gochugaru adds authentic heat and color, but can be reduced or swapped for red pepper flakes for a milder version.
- Serve with steamed rice, lettuce wraps, or pickled vegetables for a full Korean meal.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
