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Korean Beef Bulgogi

Korean Beef Bulgogi is a protein-packed, savory dish featuring tender marinated beef that is quick to prepare and perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pound flat iron steak Tender and flavorful; key to achieving that perfect bulgogi texture.
  • 1 large onion, peeled, quartered and sliced Adds sweetness and depth; substitute with shallots for a milder taste.
  • 1 small Asian pear, peeled, cored and chopped Provides natural sweetness; regular pear or apple can work in a pinch.
  • 1 small shallot, chopped Enhances flavor; if unavailable, use more onion.
  • 3 cloves garlic, chopped Essential for aromatic richness.
  • 1 tablespoon grated fresh ginger Adds a zesty kick.
  • 2 tablespoons soy sauce Brings salty umami flavor; low-sodium versions are available.
  • 1 tablespoon roasted sesame oil Delivers a nutty fragrance; regular sesame oil is a fine substitute.
  • 1 tablespoon sugar Balances flavors; consider using honey or a sugar substitute for a healthier option.
  • 1 tablespoon gochujang (Korean hot pepper paste) Adds heat; if unavailable, Sriracha can be a substitute.
  • 1 teaspoon freshly ground black pepper For seasoning.
  • 1 tablespoon canola or vegetable oil For cooking; olive oil can be used lightly.
  • sesame seeds, for serving Provides a delightful crunch.
  • white rice, for serving Complements the dish and helps with portion control.

Method
 

Preparation
  1. Wrap the flat iron steak in plastic wrap and freeze for 1-2 hours to firm up, making it easier to slice thinly.
  2. Thinly slice the flat iron steak against the grain into about 1/8-inch slices. Place the beef and chopped onion in a gallon freezer bag or a large bowl and set aside.
  3. In a food processor, combine the Asian pear, shallot, garlic, and grated ginger until smooth. Add the soy sauce, sesame oil, sugar, gochujang, and black pepper, and pulse until combined. Pour into the gallon freezer bag or large bowl with the steak and onions and mix to combine. Refrigerate for 30 minutes up to overnight.
Cooking
  1. When ready to cook, preheat a cast-iron pan or large skillet over high heat and then add the oil.
  2. Add the meat, onions, and marinade to the pan. Cook, stirring constantly, until the meat begins to brown and caramelize and the onions are cooked through, about 4-5 minutes.
Serving
  1. Garnish with chopped green onion and sesame seeds. Serve with rice, kimchi, Korean pickled cucumbers, and Korean glazed potatoes for a complete meal.

Notes

Always slice the steak against the grain for tender bites. Over-marinating can cause the meat to become mushy. Ensure the pan is adequately preheated to avoid steaming the meat. For added flavor, try mixing in a splash of rice wine vinegar to the marinade.