Korean Beef Bulgogi

Ingredients

• 1 lb Ribeye steak, thinly sliced
• 3 tbsp Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Toasted sesame oil
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Gochujang (Korean chili paste)(optional)
• 2 stalks Green onions, chopped
• 1 tsp Sesame seeds(optional)
• 2 tbsp Pear, grated (Asian or Bosc)

Instructions

1. 1

   In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and gochujang.

2. 2

   Add the thinly sliced beef to the bowl and toss to coat thoroughly.

3. 3

   Marinate the beef in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

4. 4

   Heat a large skillet or wok over high heat with a small amount of oil.

5. 5

   Add the beef in a single layer, working in batches if necessary to avoid crowding the pan.

6. 6

   Cook for 2-3 minutes until the beef is browned and slightly charred on the edges.

7. 7

   Garnish with chopped green onions and sesame seeds before serving over steamed rice.