Korean Beef Bulgogi
This Korean Bulgogi recipe is so easy to make and it results in a delicious, aromatic and flavorful beef that can be served over rice or fried cabbage.
Servings: 2 Servings
- 1 pound boneless ribeye steak
- 1/2 small pear peeled and chopped
- 1/4 cup reduced sodium soy sauce
- 2 tbsp light brown sugar
- 2 tbsp toasted sesame oil divided
- 2 cloves garlic minced
- 1 tbsp freshly grated ginger
- 1 tbsp red pepper paste
- 2 green onions thinly sliced
- 1 tsp toasted sesame seeds
In a medium bowl, combine the pear, soy sauce, brown sugar, 1 tbsp of the sesame oil, garlic, ginger, and red pepper paste. Mix well.
Slice the beef as thinly as possible. Add it to the sauce in the bowl. Marinate for 2 hours to overnight.
Heat the remaining sesame oil in a large skillet over medium-high heat. Once hot, add the beef to the pan in a single layer. Cook for 3-4 minutes without moving, then flip and cook on the other side.
Serve over rice or cabbage. Garnish with green onions and sesame seeds.
Calories: 709kcal | Carbohydrates: 26g | Protein: 48g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 1189mg | Potassium: 780mg | Fiber: 2g | Sugar: 18g | Vitamin A: 154IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 5mg