Easy Beef Bulgogi

PREP TIME COOK TIME MARINATING TIME TOTAL TIME SERVINGS

10 mins 10 mins 30 mins 50 mins 3
to 4

Ingredients

• 1/4 cup soy sauce

• 1/2 Asian pear, peeled and grated
• 2 tablespoons mirin, rice wine, or dry white wine
• 2 tablespoons sugar
• 3 large cloves garlic, minced
• 2 tablespoons toasted sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds ribeye, sliced 1/8 inch thick
• 1 tablespoon canola oil
• 1/2 cup chopped green onions
• 2 tablespoons toasted sesame seeds
• Cooked rice, to serve
Method

1. Make the marinade:

In a medium bowl, add the soy sauce, grated pear, mirin, sugar, garlic, sesame oil, and black pepper. Stir until the sugar
dissolves.

2. Marinate the beef: 

Add the beef and toss until it is evenly coated with the marinade. Cover it with plastic wrap and refrigerate for at least 30
minutes or overnight. At this point, you can put the marinated beef in a zip top bag and freeze it for later.
3. Cook the bulgogi: 
Heat the canola oil in a large cast iron grill pan over medium-high heat. Make sure the pan is hot before you add the bulgogi.
Add the bulgogi in a single layer. You may need to cook it in batches. The meat should not overlap so that it chars nicely
without steaming and releasing liquid. Cook until lightly charred and cooked through, 2 to 3 minutes on each side.
4. Serve:
Transfer the bulgogi onto a serving platter or serve it straight from the pan. Sprinkle the green onions and sesame seeds on
top. Serve it while hot with cooked rice on the side.
Leftovers can be tightly covered and refrigerated for up to 5 days.
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