Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Beef • A family favorite

2020 Cookbook

Bulgogi (Korean Thinly Sliced Beef)

Recipe by Melody Allred

Heat
Grill
Time
2–3 min + chill
Makes
Not recorded

Bulgogi (Korean Thinly Sliced Beef), preserved in the Brown Family Cookbook 2020.

01

Ingredients

  • 1 ½ Pounds of boneless Rib Eye, thinly
  • 4 Cloves of Garlic, minced or grated sliced
  • 1-2 Inches of Ginger, minced or grated
  • ½ Pear, peeled and coarsely grated (approx. 2 tbsp of ginger)
  • 1 Medium Onion, thinly sliced
  • 1 Tbsp of Gochujang (Korean Red
  • ¼ Cup Soy Sauce
  • Pepper Paste)
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Vegetable Oil
  • 2 Tbsp Light Brown Sugar
  • 1 tsp Toasted Sesame Seeds

02

Method

  1. 01

    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.

  2. 02

    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,steak, and sliced onions; marinate for at least 2 hours to overnight, turning the bag occasionally.

  3. 03

    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.