Korean Bulgogi Beef

Ingredients

1 1/2 lb Ribeye steak, boneless

3 cloves Garlic

1 tbsp Ginger

2 Green onions

1/2 Pear, small

1/4 cup Soy sauce

2 tbsp Brown sugar

1 tbsp Gochujang

1 tsp Sesame seeds, toasted

2 tbsp Sesame oil, toasted

2 tbsp Vegetable oil

Directions

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

Serve immediately, garnished with green onions and sesame seeds, if desired.