When it comes to Korean cuisine, few dishes are as beloved and widely recognized as bulgogi. Literally meaning “fire meat” in Korean, bulgogi is a deliciously marinated beef dish that perfectly balances sweet, savory, and smoky flavors. It’s a staple on Korean tables and a must-try for anyone diving into the rich world of Korean food.

What will you need?

• Thick cut ribeye steak
• onion
• extra virgin olive oil
• sesame oil
• ginger
• garlic
• Korean pear
• water
• sugar
• soy sauce
• mirin
• gochujang paste
• black pepper
• sesame seeds
• green onion
• white rice, for serving

How to make Bulgogi

Place your ribeye steak in the freezer for 30-60 minutes to firm up. This will make it easier to slice.

Remove from the freezer and thinly slice the ribeye into strips. Add to a bowl along with thinly sliced onion, extra virgin olive oil, and sesame oil. Mix together.

To a blender, add ginger, onion, garlic, Korean pear, and water. Blend until smooth.

In a separate bowl, add sugar, soy sauce, mirin, and gochujang paste. Whisk together, then pour in the blended ingredients and mix.

Pour everything from the bowl into the bowl with the ribeye along with some sesame seeds and mix together. Cover and let marinate in the fridge for 2 hours and up to overnight.

Once marinated, preheat a pan, preferably a wok, over high heat. Add the marinated steak to the pan and cook until done. About 7 minutes. Try not to add too much of the marinade into the pan, because it will make it tough to get any sort of sear on the steak. Once the steak is about cooked, add in some chopped green onion and more sesame seeds. Cook for another minute.

Serve the bulgogi over white rice and top with green onion and more sesame seeds. Hope you enjoy!

Beef Bulgogi

5 from 2 votes

Recipe by Zachary Rodriguez Course: Main

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 lb 2 Thick cut ribeye steak

• 1 1 this onion, sliced

• 1/4 cup 1/4 Extra virgin olive oil

• 1/4 cup 1/4 sesame oil

• 1 inch 1 knob of ginger, peeled

• 4 4 cloves of garlic

• 1 1 Korean pair, peeled

• 1/2 cup 1/2 water

• 1/2 cup 1/2 sugar

• 1/2 cup 1/2 soy sauce

• 2 tbsp 2 gochujang paste

• 1/2 tsp 1/2 black pepper

• 1 tbsp 1 sesame seeds

• 2 2 green onions, chopped, plus more for garnish

• white rice, for serving

Directions

• Place your ribeye steak in the freezer for 30-60 minutes to firm up. This will make it easier to slice.
• Remove from the freezer and thinly slice the ribeye into strips. Add to a bowl along with half the thinly sliced onion, extra virgin olive oil, and sesame oil. Mix together.
• To a blender, add the ginger, other half of the onion, garlic, Korean pear, and water. Blend until smooth.
• Pour everything from the bowl into the bowl with the ribeye along with the sesame seeds and mix together. Cover and let marinate in the fridge for 2 hours and up to overnight.
• Once marinated, preheat a pan, preferably a wok, over high heat. Add the marinated steak to the pan and cook until done. About 7 minutes. Try not to add too much of the marinade into the pan, because it will make it tough to get any sort of sear on the steak. Once the steak is about cooked, add in some chopped green onion and more sesame seeds. Cook for another minute.
• Serve the bulgogi over white rice and top with green onion and more sesame seeds. Hope you enjoy!