Korean Beef Bulgogi with Smoky Char and Sesame Pear Marinade
By Emma Collins
Prep
15 min
Cook
15 min
Total
180 min
Servings
4
Level
Easy
Partially freezing flank steak helps you cut it against the grain into thin slices that better absorb pear and soy sauce flavors and stay tender․ Korean bulgogi cooked from partially frozen flank steak browns quickly and gains smoky, nutty, and sweet flavors in a cast-iron skillet․
The marinade ingredients are low-sodium soy sauce, rice vinegar, light brown sugar, sesame oil, garlic, peeled and grated ginger, Asian pear, and red pepper flakes․ Soy sauce and sesame oil add savory taste․ Asian pear provides sweetness and tenderness to the beef․ Cut the beef into slices and marinate them in a sealed plastic bag for two to three hours, turning the bag to make sure all sides of the beef are coated with marinade․
Preheat the cast-iron grill pan over medium-high heat before adding oil․ Add oil․ Add the beef, arranging the pieces in one layer․ Grill for two to three minutes on each side, flipping once․ The biggest mistake people make when grilling beef in a grill pan is overcrowding the pan with beef, which prevents browning because of excess moisture․ Grill the beef in batches, adding more oil to the pan when you grill more batches․
Serve hot beef over cooked white rice․ Green onions and sesame seeds are common garnishes․ Leftover cooked bulgogi can be cooled and stored in an airtight container․ Reheat leftover bulgogi in a skillet over medium-high heat until hot․ Other side dishes to serve with bulgogi include kimchi, cucumber salad, lettuce leaves, pickled daikon radish, and ssamjang․
Why you'll love this recipe
- Thin cuts of meat across the grain are less likely to become tough when cooked because partial freezing helps stiffen the meat for more even slicing․
- A hot cast-iron grill pan gives the meat a smoky taste because the beef isn't packed tightly into the pan and releases moisture․
- Soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and pear provide sweetness and other seasonings to the dish․ Pear helps tenderize the beef․
- Marinating sliced steak for two to three hours can infuse some flavor into the meat․ Marinating overnight can add even more flavor to the meat․
- Cooking in batches retains heat in the pan and cooks each portion in two to three minutes per side rather than steaming it․
- Green onions and sesame seeds provide contrasting texture and flavor to the browned, juicy beef slices․
Ingredients
- •2 lb flank steak (or sirloin, tenderloin, or ribeye)
- •2 tbsp vegetable oil (divided)
- •2 green onions (thinly sliced, optional garnish)
- •1 tsp toasted sesame seeds (optional garnish)
- •¼ cup reduced-sodium soy sauce
- •1 tbsp rice vinegar
- •3 tbsp light brown sugar
- •2 tbsp sesame oil
- •5 cloves garlic (minced)
- •1 tbsp fresh ginger (grated)
- •½ cup Asian pear (grated)
- •⅛ tsp red pepper flakes
- •white rice (warm, for serving)
Instructions
- 1
Wrap the flank steak in plastic wrap and place it in the freezer for 3 hours.
- 2
Unwrap the steak and slice it across the grain into 1/4-inch-thick slices.
- 3
Combine all marinade ingredients in a medium bowl.
- 4
Transfer the marinade to a gallon-size Ziplock bag and add the steak slices.
- 5
Marinate for at least 2 to 3 hours or overnight, turning the bag occasionally.
- 6
Place a large cast-iron grill pan over medium-high heat and add 1 tablespoon vegetable oil once heated through.
- 7
When the oil is hot, add steak slices in a single layer, working in batches.
- 8
Cook until charred, flipping once, about 2 to 3 minutes per side.
- 9
Add the remaining 1 tablespoon vegetable oil and cook the remaining steak.
- 10
Serve immediately over white rice, garnished with green onions and toasted sesame seeds if desired.
FAQ
Nutrition (per serving)
Calories
503
Protein
50g
Fat
27g
Carbs
14g
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