Korean Bulgogi Steak
I lived in South Korea for a couple years with my family, where we quickly fell in love with the culture, the people, and of course, the food. We loved how good we felt after eating Korean food and we began craving it every time we fell ill while living there. Looking back, it’s easy to understand why our bodies craved it so much when we were under the weather: the nourishing gelatin and minerals in the slow-cooked meat stocks, the probiotic-rich kimchi, the light yet satisfying meats, and all that garlic! It’s no wonder Korean food has long been celebrated for its ability to restore both body and spirit.
Living in the states again, I often find myself craving authentic Korean BBQ though it can be so hard to find. Here is my take on a the classic Korean Bulgogi with a little cleaner ingredients. While it might not be an exact replica of what I had there, it comes pretty close and is incredibly satisfying. The addition of fresh, crisp vegetables gives it a light, refreshing quality—perfect for enjoying during the warmer months.
Korean Bulgogi Steak
Ingredients
- 1-2 pounds boneless rib eye steak grass-fed
- 1 onion sliced
- 8 oz mushrooms sliced
- 1/2 pear asian or bartlett pealed and coarsely grated
- 1/4 cup coconut aminos
- 3 tbsp sesame oil
- 1 tbsp freshly grated ginger
- 6 garlic cloves minced
- 1/4-1/2 tsp red pepper flakes or about a tbsp of gochujang, korean red pepper paste if you can find it
- 1 tsp salt
- for serving: lettuce wraps if desired, kimchi, green onions, pickled veggies
Instructions
- Slice the mushrooms and onion and put them into a shallow dish. Similar to a casserole dish, this is where the meat and veggies will marinate.
- In a medium bowl, combine the grated pear, coconut aminos, sesame oil, ginger, garlic, salt, and red pepper. Set aside.
- Slice the steak across the grain into thin strips
- Add the steak to the marinade mixture and toss to coat evenly. Then pour the mixture over the onions and mushrooms, into the shallow dish. Cover with plastic wrap and place the dish into the fridge to marinate for at least 2 hours.
- Heat a cast iron pan over medium-high heat. Working in batches, add the steak and veggies to the pan in a single layer. Cook for about 3 minutes on one side until the meat has some nice color, then flip and cook for an additional 2-3 minutes.
- Serve immediately in lettuce cups with kimchi, green onions, pickled veggies and steamed rice if desired. Or, enjoy it in a bowl of rice and veggies