Name: Korean Bulgogi
Ingredients: 1 1/2 lb Steak of Choice Sliced Thin (I used Flank Steak); Marinade; 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 Ginger Grated (Optional); 1 Tbsp Gochujang (Adds Heat, Optional); 1-2 Tbsp Veg Oil of Choice (For Frying); 2 tsp Sesame Seeds Toasted; 1 tsp Black Pepper

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Korean Bulgogi

To cook Korean Bulgogi you need 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Korean Bulgogi :

You need Steak of Choice Sliced Thin (I used Flank Steak).

Provide Marinade.

You need to prepare Light Soy Sauce.

Use Light Brown Sugar.

Use Rice Wine or Mirin.

You need Garlic Minced.

Prepare Sesame Oil.

Prepare Raw Honey.

Provide Pear Puree.

Provide Green Onion Chopped.

You need to prepare Ginger Grated (Optional).

You need to prepare Gochujang (Adds Heat, Optional).

Use Veg Oil of Choice (For Frying).

Prepare Sesame Seeds Toasted.

You need Black Pepper.

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step by step :Korean Bulgogi

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

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..

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..

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

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