Korean Beef Bulgogi

This takes a little prep but is well worth the effort. I made this with skirt steak, but flank or ribeye would be good too. It was pretty amazing. Prepping the skirt steak took up most of the time, after that it was a really fast meal. When I got done with the meat I reduced the residue with rice wine, vinegar and water and stirred in some corn starch. I didn’t measure any of it, I should do that next time.

Time to prep: 20 minutes

Time to done: 3 hours


  • 1 1/2 pounds boneless rib eye or skirt steak
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds


Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.

Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Original recipe: https://damndelicious.net/2019/04/21/korean-beef-bulgogi/