Why isn't there crushed pear in this recipe?

A lot of bulgogi recipes call for crushed asian pear, I didn't include that in this version in an effort to simply things, but feel free to add a little if you prefer. This is my spin on this classic dish so some ingredients may differ!

What cut of meat should I use for bulgogi beef?

After testing this recipe with sirloin steak and ribeye, I recommend the ribeye as it held the most flavor and was the most tender.

How should I store beef bulgogi?

Store leftovers in an airtight container in the refrigerator for up to three days.

Beef Bulgogi (Korean Beef)

Description

A delicious and easy recipe for Beef Bulgogi that is packed with flavor and comes together quickly! Makes amazing leftovers!

Ingredients

Scale

Bulgogi Sauce:

2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
1 tablespoon Gochunjung sauce
1 tablespoon rice wine vinegar
4 tablespoons soy sauce
2 teaspoon honey (sub granulated sugar)
2 teaspoons garlic, minced
1 tablespoons shallot, minced
2 teaspoon fresh ginger, grated
1 teaspoon chili garlic sauce
(optional) red pepper flakes, to taste
(optional) 1/2 tablespoon cornstarch (to help thicken)

Beef:

1 – 1.5 pounds ribeye steak, very thinly sliced
1 tablespoon butter, more as needed (reg. or dairy-free)
for topping: sliced green onions and sesame seeds

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Instructions

Prepare Sauce: Combine Bulgogi Sauce ingredients in a mason jar. Tightly close lid and shake to combine.
Marinate Steak: Very thinly slice ribeye steak into strips. Place in a bowl or reuseable silicone bag. Pour approx. 1/3 of the Bulgogi Sauce over the meat; toss to coat. Let marinate 15-30 minutes.
Cook Steak: Bring a large cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. In batches, add marinated strips of beef and sear on both sides (approx. 30-60 seconds per side). Transfer to a plate and repeat until all the meat is seared.
Extra Sauce + Toppings: Return all the meat to the pan and add the remaining sauce, sliced green onions and some sesame seeds. Serve with some rice of your choice and enjoy.

Notes

Crushed Pear: a lot of bulgogi recipes call for crushed pear, I didn’t include that in this version in an effort to simply things, but feel free to add a little if you prefer. This is my spin on this classic dish so some ingredients may differ!
Cut of Meat: I tested this with sirloin steak and ribeye – the ribeye is significantly better (no surprise there), so that is what I recommend.

Nutrition

Serving Size: 6 oz
Calories: 300
Sugar: 4.1 g
Sodium: 432.9 mg
Fat: 13.7 g
Carbohydrates: 26.6 g
Protein: 17.9 g
Cholesterol: 43.1 mg