Korean Beef Bulgogi (Recipe 108 of 125)

I blame my friend Paul for my recent obsession with Beef Bulgogi. He's the one who gave me the first recipe. Then I tried this one. Paul's is still my favorite, but this one comes pretty close to perfect too. So now I have two to choose from. 

Beef bulgogi is basically hot beef...as in spicy. And let me tell you, spicy was the name of the game for this one. I'm not a fan of gochujang - mostly because I only want a small jar and it comes in a bucket. So instead of buying a bucket, I just used Sriracha. I know that changes the taste but it was still good. 

I let this one marinade for 3 hours and I'm glad I did. The flavor permeated the beef on such a grand level. Man...it was so good. 

Now, I think I need to find some tums...

Korean Beef Bulgogi

Recipe from Damn Delicious

Serves 4

• 1 1/2 pounds boneless rib eye steak
• 1/2 small pear, peeled and coarsely grated
• 1/4 c reduced sodium soy sauce
• 2 T light brown sugar
• 2 T toasted sesame oil
• 3 cloves garlic, minced
• 1 T freshly grated ginger
• 1 T gochujang (Korean red pepper paste)
• 2 T vegetable oil, divided
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

Serve immediately, garnished with green onions and sesame seeds, if desired.