#korean#beef#rib-eye-steak#pear#soy-sauce#ginger#gochujang

Korean Bulgogi Beef

@garlic

Ingredients

1 1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated
1/4 cup reduced sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon gochujang (Korean red pepper paste)
- Note from Scott: more gochujang is what gives it the spectacular kick in the meat. I usually go to like 1.5 or 2 tablespoons. (or 3 rofl)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds

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.
- Note from scott: "If you're slow to prep, feel free to throw the ribeyes into the freezer while they are still in their storage wrapping. It just slows the cooling process down."
In a medium bowl, 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, turning the bag occasionally.
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. Repeat with remaining 1 tablespoon vegetable oil and steak.
Serve immediately, garnished with green onions and sesame seeds, if desired.