Korean Beef Bulgogi

  • 2 pounds beef flank steak (or any tender, marbled cut), thinly sliced 1/8-inch thick
  • ½ cup soy sauce
  • 3 tablespoons sesame oil
  • 3 cloves garlic
  • 1 teaspoon minced ginger root
  • ½ Asian pear (or any variety, cored and rough chopped)
  • ¼ cup brown sugar
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper (optional)
  • 10-12 scallions thinly sliced 
  • 1 tablespoon canola or vegetable oil
  • Sesame seeds (for sprinkling)

In a food processor or blender, combine soy sauce, sesame oil, garlic cloves, ginger, chopped pear, brown sugar, pepper and optional crushed red pepper until smooth.

Pour the marinade in large airtight container. Add thinly sliced pieces of beef and thoroughly coat. Place in the refrigerator for at least 3-4 hours or overnight to marinate.

Heat canola/vegetable oil in a large grill pan or skillet. Sauté sliced scallions for about a minute. Using tongs, remove beef from marinade and add to the grill pan/skillet. Cook for about 2-3 minutes or until beef is browned on the outside.

Sprinkle with sesame seeds and serve over a bed of white rice with a favorite vegetable.

Recipe note: When making thin slices, slightly frozen beef is much easier to work with.