Beef Bulgogi from Scratch

Ingredients

• 1 1/2 pounds boneless rib eye steak
• 1/2 small pear, peeled and coarsely grated
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang
• 2 tablespoons vegetable oil, divided
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds (optional)

Directions

1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang.
3. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side.
5. Repeat with remaining 1 tablespoon vegetable oil and steak.
6. Serve immediately, garnished with green onions and sesame seeds, if desired.

Note

• If you do not have a cast iron grill pan, you can also use a large cast iron skillet.