bulgogi

Ingredients

• 2 lbs Beef Ribeye, thinly sliced (about 1/8 inch thick)
• 1/2 cup Soy Sauce
• 1/4 cup Brown Sugar
• 2 tbsp Sesame Oil
• 2 tbsp Rice Wine Vinegar
• 2 tbsp Grated Pear (Asian pear preferred)
• 2 cloves Garlic, minced
• 1 tbsp Grated Ginger
• 1/2 tsp Black Pepper
• 2 Green Onions, thinly sliced (for garnish)

Instructions

1. In a large bowl, combine the soy sauce, brown sugar, sesame oil, rice wine vinegar, grated pear, minced garlic, grated ginger, and black pepper.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
3. Heat a large skillet or grill pan over medium-high heat.
4. Add the marinated beef to the hot pan in a single layer (work in batches if necessary).
5. Cook for 2-3 minutes per side, or until the beef is cooked through and caramelized. Do not overcrowd the pan.
6. Remove from heat and garnish with sliced green onions.

Notes

• For best results, use a ribeye steak as it has ample marbling.
• Thinly sliced beef is key to quick cooking and tenderness.
• A Korean grill (charcoal) is ideal for authentic bulgogi flavor, but a gas or electric grill will also work.
• To store leftovers, wrap tightly in plastic wrap and refrigerate for up to 3 days. Reheat gently in a skillet or microwave.