Ingredients
Scale
- 1.5 lbs ribeye or sirloin steak, thinly sliced against the grain
- 6 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 Asian pear or red apple, grated
- 2 tbsp mirin (optional)
- 1 tbsp gochujang (optional, for spice)
- 1/4 tsp black pepper
- 2 tbsp finely chopped green onions
- 1 tsp toasted sesame seeds
- 1 tbsp neutral oil (for cooking)
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup mushrooms (shiitake or white button), sliced
- 2 tbsp honey butter (1 tbsp melted butter + 1 tbsp honey, mixed)
- Cooked rice, for serving
- Lettuce leaves or perilla leaves, for wrapping
- Extra sesame seeds and sliced green onions, for garnish
Instructions
- Heat a grill pan or cast iron skillet over medium-high heat and add 1 tablespoon of oil.
- Add the marinated beef in batches to the pan, avoiding overcrowding. Cook for 2–3 minutes per side until caramelized.
- Just before the beef finishes cooking, drizzle with the honey butter to enhance the caramelization and toss quickly to coat.
- Remove the beef from the pan and set aside.
- Serve hot over a bed of rice or in lettuce wraps, garnished with sesame seeds and chopped green onions.
Notes
For best flavor, marinate the beef for at least 30 minutes, preferably overnight. Adjust the spice level by adding more or less gochujang.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Korean, Bulgogi, Beef, Quick Dinner, Marinated Beef, Grilling