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Korean Beef Bulgogi

Korean BBQ thin cut steak for quick cooking in the skillet with tons of flavor
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Prep Time 15 minutes
Cook Time 15 minutes
Freezing and Marinading 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Korean
Servings 4

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.