1-First Step: Prepare the Steak Start by wrapping your 1 ½ pounds of boneless rib eye steak in plastic wrap and freezing it for 20 to 30 minutes; this Korean Beef Bulgogi trick makes slicing super easy and ensures thin, even pieces. Once firm, unwrap the steak and slice it across the grain into ¼-inch thick slices for that perfect tender bite. This step is key for an authentic Bulgogi, as it helps the marinade penetrate deeply, adapting well if you’re using a budget cut like flank steak.

2-Second Step: Mix the Marinade In a large bowl, combine the ½ small pear (peeled and coarsely grated), ¼ cup reduced sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons toasted sesame oil, 3 cloves minced garlic, 1 tablespoon freshly grated ginger, and 1 tablespoon gochujang to create the flavorful base of your Easy Korean Bulgogi. Stir everything together until it’s well blended this marinade is what gives the beef its signature sweet-savory taste and tender texture. For dietary tweaks, like making it milder, reduce the gochujang if needed, keeping this step adaptable for different preferences.

3-Third Step: Marinate the Beef Place the sliced steak into a gallon-sized zipper bag along with the marinade you just made, ensuring every piece is coated for maximum flavor absorption. Seal the bag and marinate in the fridge for at least 2 hours, or overnight for the best results remember to turn it occasionally so the flavors spread evenly. This part of the Korean Beef Bulgogi recipe is perfect for meal prep, as you can adapt it for low-calorie diets by using less sugar, making it ideal for working professionals with tight schedules. The marinating time is crucial for achieving that tender finish, so don’t skip it!

4-Fourth Step: Heat and Cook the Beef Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat until it’s nice and hot; if you don’t have one, a heavy skillet works just as well for this Bulgogi recipe. Cook the steak in batches, laying it out in a single layer and flipping once after 2 to 3 minutes, until it’s charred and cooked through this ensures even browning and prevents steaming. For variations, like serving newlyweds or seniors, cook to your preferred doneness, and use the remaining 1 tablespoon of oil for the next batch to keep everything juicy and flavorful in your authentic Korean Beef Bulgogi.

5-Final Step: Serve and Garnish Once cooked, serve your Korean Beef Bulgogi immediately, garnished with 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds for a fresh, crunchy finish. Pair it with rice and sides like kimchi or cucumbers for a complete meal, as it’s traditionally enjoyed. This step lets you customize for food enthusiasts, perhaps by adding veggies for diet-conscious folks, and the whole process, from freezing to plating, totals about 3 hours including marinating time.