Bulgogi

Name: Bulgogi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs ribeye steak, thinly sliced; 1/4 cup soy sauce; 2 tbsp brown sugar; 1/4 cup Asian pear, grated; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbsp toasted sesame oil; 2 green onions, chopped; 1 tsp toasted sesame seeds

Thinly sliced beef marinated in a sweet and savory sauce, then seared over high heat until tender and caramelized.

30 minEasyServes 4380 cal/serving

KoreanDinnerStovetopHigh ProteinLow CarbDairy-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

1.5 lbs ribeye steak, thinly sliced
1/4 cup soy sauce
2 tbsp brown sugar
1/4 cup Asian pear, grated
4 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp toasted sesame oil
2 green onions, chopped
1 tsp toasted sesame seeds

Instructions

1

In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1/4 cup grated Asian pear, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1 tbsp toasted sesame oil.
2

Add 1.5 lbs thinly sliced ribeye steak and 2 chopped green onions to the marinade, mixing well, and marinate for 30 minutes.
3

Heat a large skillet over high heat until very hot.
4

Add marinated ribeye steak in a single layer and cook for 3 to 5 minutes until caramelized and the meat reaches an internal temperature of 145 degrees F.
5

Garnish with 1 tsp toasted sesame seeds before serving.

Questions

Can I make Bulgogi gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Bulgogi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Bulgogi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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