A simple but flavorful marinade of soy sauce, Korean spicy paste, and sweet Asian pear makes this Korean beef bulgogi a stand out dinner.
Course Main Course
Prep Time 15minutes
Cook Time 5minutes
Marinating Time 30minutes
1 1/2poundflat iron steak
1onionpeeled, quartered and sliced
1Asian pearpeeled, cored and chopped
1tablespoongrated fresh ginger
1tablespoonroasted sesame oil
1tablespoongochujang(Korean hot pepper paste)
1teaspoonfreshly ground black pepper
1tablespooncanola or vegetable oil
Sesame seeds, for serving
White rice , for serving
Wrap the flat iron steak in plastic wrap and freeze for 1-2 hours to firm up.
Thinly slice the flat iron steak across the grain into about 1/8-inch slices. Place the beef and chopped onion in a gallon freezer bag or a large bowl and set aside.
In a food processor, combine the Asian pear, shallot, garlic and grated ginger until smooth. Add the soy sauce, sesame oil, sugar, gochujang and black pepper and pulse until combined. Pour into the gallon freezer bag or large bowl with the steak and onions and mix to combine. Refrigerate for 30 minutes up to overnight.
When ready to cook, preheat a cast-iron pan or large skillet over high heat and then add the oil. Add the meat, onions and marinade to the pan. Cook, stirring constantly, until the meat begins to brown and caramelize and the onions are cooked through, about 4-5 minutes.
Garnish with chopped green onion and sesame seeds. Serve with rice, kimchi, Korean pickled cucumbers and Korean glazed potatoes.