Korean Beef Bulgogi

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

1.5 lb boneless rib eye steak

1/2 small pear, peeled and grated

1/4 cup soy sauce

2 tbsp brown sugar

2 tbsp vegetable oil

3 cloves garlic, minced

1 tbsp ginger, finely chopped

1 tbsp gochujang (Korean red pepper paste) (see Note 1)

1 cup brown rice

How to Make It

1. Slice steak across the grain into 1/4-inch thick slices
2. In a bowl, combine pear, soy sauce, brown sugar, vegetable oil, garlic, ginger, and gochujang. In a Ziploc bag, add sauce mixture to steak. Mix bag to distribute the sauce. Marinate for at least 2 hours to overnight, flipping the bag occasionally.
3. To cook rice, bring water to boil, add the rinsed rice, and continue boiling for 30 minutes. Remove from heat, drain rice, and return rice to the pot. Cover and let rice rest for 10 minutes until serving.
4. Heat a skillet over medium heat. Add contents of Ziploc bag to skillet. Cook until steak is browned and sauce has thickened. Serve over rice.