Korean Beef Bulgogi
The ultimate comfort food, Korean Beef Bulgogi is a flavor-packed dish that will satisfy your cravings for something savory and sweet. This easy weeknight dinner features tender beef marinated in a delicious mix of spices. Perfect for family gatherings or a cozy night in, you'll want to make this dish tonight!
Equipment
- Wooden Spoon
- Peeler
- Grater
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Baking Sheet
- Food Processor
Ingredients
- 1 ½ pounds flat iron steak
- 1 onion peeled, quartered, and sliced
- 1 Asian pear peeled, cored, and chopped
- 1 small shallot chopped
- 3 cloves garlic chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon roasted sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon canola or vegetable oil
- 2 green onions chopped
- Sesame seeds for serving
- White rice for serving
Instructions
- Wrap the flat iron steak in plastic wrap and freeze for 1-2 hours to firm up.
- Thinly slice the flat iron steak across the grain into about ?-inch slices. Place the beef and chopped onion in a gallon freezer bag or a large bowl and set aside.
- 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.
- When ready to cook, preheat a cast-iron pan or large skillet over high heat and then add the canola oil. 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.
- Garnish with chopped green onion and sesame seeds. Serve with rice, kimchi, Korean pickled cucumbers, and Korean glazed potatoes.
Notes
Enjoy your delicious Korean Beef Bulgogi! Feel free to experiment with your favorite sides and garnishes.