Korean Beef Bulgogi

Original: https://damndelicious.net/2019/04/21/korean-beef-bulgogi/ No changes here, except for the inclusion of broccoli florets.

1 1/2 pounds boneless rib eye steak

1/2 small Asian pear, peeled and coarsely grated

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons toasted sesame oil

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon gochujang (Korean red pepper paste)

2 tablespoons vegetable oil, divided

2 green onions, thinly sliced

1 teaspoon toasted sesame seeds

Optional, recommended: Broccoli florets


Place steak in the freezer for 30 minutes to an hour. 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.

If including broccoli, par-cook it in the microwave first. Use cold water to stop the cooking. Set aside.

Heat 1 tablespoon vegetable oil in a cast iron skillet 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. Remove charred remains of pear between batches.

If applicable, add the broccoli to the pan along with any remaining marinade, and stir-fry in the pan juices enough to coat. If too dry, add a bit of sesame oil and/or soy sauce.

Serve on white rice, garnished with green onions and sesame seeds.