Korean Bulgogi

Name: Korean Bulgogi
Cuisine: American
Ingredients: 1 1/2 lb Steak of Choice Sliced Thin (I used Flank Steak); 4 Tbsp Light Soy Sauce; 1-2 Tbsp Light Brown Sugar; 2 Tbsp Rice Wine or Mirin; 2 Tbsp Garlic Minced; 1-2 Tbsp Sesame Oil; 1 Tbsp Raw Honey; 2 Tbsp Pear Puree; 2 Tbsp Green Onion Chopped; 1 Tbsp Gochujang (Adds Heat, Optional); 1-2 Tbsp Veg Oil of Choice (For Frying); 2 tsp Sesame Seeds Toasted; 1 Tsp Ginger Grated (Optional); 1 tsp Black Pepper

Jenny Lynn @PattonIsGod

Cincinnati, Ohio

Korean Bulgogi

Jenny Lynn @PattonIsGod

Saved

Ingredients

1 1/2 lbSteak of Choice Sliced Thin (I used Flank Steak)
Marinade
4 TbspLight Soy Sauce
1-2 TbspLight Brown Sugar
2 TbspRice Wine or Mirin
2 TbspGarlic Minced
1-2 TbspSesame Oil
1 TbspRaw Honey
2 TbspPear Puree
2 TbspGreen Onion Chopped
1 TbspGochujang (Adds Heat, Optional)
1-2 TbspVeg Oil of Choice (For Frying)
2 tspSesame Seeds Toasted
1 TspGinger Grated (Optional)
1 tspBlack Pepper

Saved

Steps

1

Using a knife or meat scissors, slice or cut meat across the grain into 1/4 inch strips.
2

In a Medium sized bowl, combine all Marinade ingredients. Pour Marinade and Sliced Steak into a Large Gallon sized Ziploc Bag. Get air out and seal. Put into refrigerator for at least 2 hours, up to overnight.
3

Heat 1 Tbsp of Veg Oil in a Cast Iron Grill Pan to Medium-High Heat. Add Steak in one layer, with some space in between. Don't overfill pan. Cook 2-4 Minutes on each side, until charred. Repeat with rest of Steak.
4

Serve over Rice, Noodles, Veggies, or in Wraps.
5

You can make this recipe with other types of meat as well, such as Chicken or Pork. I've made it with Chicken Thighs and it was fabulous!