Easy Beef Bulgogi
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Juicy, tender, and full of flavor—this Easy Beef Bulgogi is the perfect meal for any day of the week!
Ingredients:
1. Prepare the marinade: In a medium bowl, whisk together the soy sauce, grated pear, mirin (or wine), sugar, garlic, sesame oil, and black pepper until the sugar dissolves completely.
2. Marinate the beef: Add the sliced ribeye to the marinade, ensuring it’s well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight for deeper flavor. If you’re not cooking right away, you can freeze the marinated beef for later use.
3. Cook the bulgogi: Heat the canola oil in a large cast iron skillet over medium-high heat. Once hot, add the beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear the beef until it’s lightly charred and fully cooked, about 2 to 3 minutes per side. Make sure the beef doesn’t overlap to allow it to crisp and char without steaming.
4. Serve: Transfer the cooked bulgogi to a serving platter or serve directly from the pan. Sprinkle with chopped green onions and toasted sesame seeds. Enjoy while hot with a side of rice if desired.
Leftovers:
Store any leftover bulgogi in an airtight container in the fridge for up to 5 days.
This recipe was sourced from Simply Recipes. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Ciara Kehoe/Simply Recipes
Ingredients:
- 1/4 cup soy sauce
- 1/2 Asian pear, peeled and grated
- 2 tablespoons mirin, rice wine, or dry white wine
- 2 tablespoons sugar
- 3 large cloves garlic, minced
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds ribeye, sliced 1/8 inch thick
- 1 tablespoon canola oil
- 1/2 cup chopped green onions
- 2 tablespoons toasted sesame seeds
- Cooked rice, for serving (optional)
1. Prepare the marinade: In a medium bowl, whisk together the soy sauce, grated pear, mirin (or wine), sugar, garlic, sesame oil, and black pepper until the sugar dissolves completely.
2. Marinate the beef: Add the sliced ribeye to the marinade, ensuring it’s well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight for deeper flavor. If you’re not cooking right away, you can freeze the marinated beef for later use.
3. Cook the bulgogi: Heat the canola oil in a large cast iron skillet over medium-high heat. Once hot, add the beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear the beef until it’s lightly charred and fully cooked, about 2 to 3 minutes per side. Make sure the beef doesn’t overlap to allow it to crisp and char without steaming.
4. Serve: Transfer the cooked bulgogi to a serving platter or serve directly from the pan. Sprinkle with chopped green onions and toasted sesame seeds. Enjoy while hot with a side of rice if desired.
Leftovers:
Store any leftover bulgogi in an airtight container in the fridge for up to 5 days.
This recipe was sourced from Simply Recipes. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
