Korean Beef Bulgogi
Beef Bulgogi is smoky, juicy, slightly sweet, and melt-in-your-mouth tender. Eat this delicious Korean dish on its own, with hot rice, or wrapped in fresh lettuce with kimchi!
Servings 4 servings
- 2 pounds flank steak
- 2 tablespoons vegetable oil divided
- 2 green onions thinly sliced
- 1 teaspoon toasted sesame seeds
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons sesame oil
- 5 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/2 cup Asian pear grated
- 1/8 teaspoon red pepper flakes
Chill the Steak:
Wrap the flank 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 all the "Marinade" ingredients. Add them to gallon size Ziploc bag, and add the steak slices.
Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
Place a large cast-iron grill pan over medium-high heat and once heated through add 1 tablespoon of vegetable oil.
Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until charred, flipping once, it takes about 2-3 minutes per side to cook.
Add the remaining 1 tablespoon of vegetable oil and cook the rest of the steak.
Serve immediately over white rice. If desired, garnished it with chopped green onions and toasted sesame seeds.
Calories: 503kcal | Carbohydrates: 14g | Protein: 50g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 657mg | Potassium: 854mg | Fiber: 1g | Sugar: 11g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 4mg