Take your taste buds to a new level with this Korean Beef Bulgogi recipe. The marinade for the steak adds a whole new layer to this recipe and is amazing over rice. This recipe was inspired by Damn Delicious.
Korean Beef Bulgogi
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
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
- Slice steak across the grain into 1/4-inch thick slices
- 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.
- 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.
- 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.
Note 1: Gochujang is a fermented chili paste. I purchased mine at 99 Ranch, a local Chinese-American grocery store, but it can also be found on Amazon.