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

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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.

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Questions

What internal temperature should Bulgogi reach?

For Bulgogi, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

How long should Bulgogi marinate?

Step 2 reads: "Add 1.5 lbs thinly sliced ribeye steak and 2 chopped green onions to the marinade, mixing well, and marinate for 30 minutes." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for brown sugar in Bulgogi?

The entry for Bulgogi calls for 2 tbsp brown sugar. In its place: White sugar with a tablespoon of molasses per cup. Without molasses, plain white sugar works but bakes up crisper and paler.

Can I make Bulgogi gluten-free?

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

Is Bulgogi keto-friendly?

A serving of Bulgogi carries 16 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

Serve it with

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