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Korean Beef Bulgogi

Orig source: https://damndelicious.net/2019/04/21/korean-beef-bulgogi/

I made this with a .8lb steak and half-quantities of everything else, plus some broccoli, and it was the right amount for two people.
  • 1 boneless rib eye steak < 1lb
  • 1 head of broccoli

  • 1/2 small pear, peeled and coarsely grated <- forgot this, didn't seem to matter
  • 1/8 cup soy sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 tablespoon freshly grated ginger
  • 1/2 tablespoon gochujang (Korean red pepper paste)

  • 1 tablespoon vegetable oil for cooking the steak

  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds <- omitted this, didn't miss it

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. Add steak; marinate for at least 2 hours to overnight, turning the bag occasionally. (Due to poor planning and impatience I only marinated it for about half an hour. It was still good.)

Cut the broccoli into florets and place in a bowl and microwave for 2.5 minutes at 50%, just enough to par-cook it. Drizzle a little soy sauce + sesame oil + gochujang on it and stir (or, if you have extra marinade, use that.)

Heat 1 tablespoon vegetable oil in a cast iron skillet over medium-high heat. 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. Just near the end, add the broccoli.

Serve over basmati rice, garnished with green onions and sesame seeds, if desired.