Korean Beef Bulgogi
Korean BBQ thin cut steak for quick cooking in the skillet with tons of flavor
Ingredients
- 1½ lb NY Strip steak trimmed of fat
Marinade
- ½ pear peeled and coarsely grated
- ¼ cup soy sauce
- 2 TBS light brown sugar
- 2 TBS toasted sesame oil
- 2 TBS garlic squeeze tube
- 1 TBS ginger squeeze tube
- 1 TBS Korean chili paste gochujang
- 2 green onions thinly sliced
- toasted sesame seeds
Instructions
- Wrap steak in plastic wrap, and place in the freezer for 45-60 mins. Unwrap and slice across the grain into ¼ inch thick slices.
- 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.
- Cook steak pieces in skillet over medium-high heat. Cook in a single layer, flipping once, until charred and cooked through, about 2-3 mins per side. Repeat in batches until complete.
- Serve immediately over rice, garnished with green onions and sesame seeds.