Name: Beef Bulgogi with Pear Marinade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs Ribeye steak, thinly sliced; 0.5 pear Asian pear, grated; 0.25 cup Soy sauce; 2 tbsp Brown sugar; 2 tbsp Toasted sesame oil; 3 cloves Garlic, minced; 1 tsp Fresh ginger, grated; 3 stalks Green onions, sliced; 1 tbsp Toasted sesame seeds

"Experience the ultimate balance of sweet, savory, and smoky flavors with this traditional Korean beef bulgogi. Thinly sliced ribeye is tenderized in a signature Asian pear marinade and seared to caramelized perfection."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Ribeye steak, thinly sliced
0.5 pear 120 g	Asian pear, grated
0.25 cup 60 ml	Soy sauce
2 tbsp 25 g	Brown sugar
2 tbsp 30 ml	Toasted sesame oil
3 cloves 15 g	Garlic, minced
1 tsp 5 g	Fresh ginger, grated
3 stalks 45 g	Green onions, sliced
1 tbsp 9 g	Toasted sesame seeds

2 Instructions

If slicing the beef yourself, freeze the steak for 30 minutes to make it easier to cut into paper-thin strips against the grain.

In a large mixing bowl, combine the grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, and ginger to create the marinade.

Add the beef slices to the bowl and toss thoroughly to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.

Heat a large cast-iron skillet or wok over high heat with a light coating of oil until shimmering.

Add the beef in a single layer, working in batches to avoid crowding the pan. Sear for 2-3 minutes without moving to develop a crust, then flip and cook for another minute until caramelized.

Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or in lettuce wraps.

·
Use a very sharp knife to slice the meat against the grain to ensure it stays tender after cooking.
·
If Asian pears are unavailable, use a Bosc pear or a sweet Fuji apple as a substitute for the tenderizing enzymes.
·
Ensure the pan is smoking hot before adding the meat to get that authentic smoky, charred flavor.
·
Avoid marinating for more than 8 hours, as the enzymes in the pear can break down the meat proteins too much, resulting in a mushy texture.

? Frequently Asked Questions

Can I use a cheaper cut of meat than ribeye?

Yes, flank steak or top sirloin are great alternatives, though they may be slightly less tender than ribeye.

Is there a gluten-free version of this recipe?

Absolutely! Simply swap the soy sauce for tamari or coconut aminos.

What are traditional sides for Bulgogi?

It is traditionally served with kimchi, steamed white rice, and large lettuce leaves for wrapping (ssambap).

Can I cook this on an outdoor grill?

Yes, but because the meat is so thin, it is best to use a grill basket or a cast-iron griddle on top of the grates.

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