Beef Bulgogi
Ingredients
Main
ribeye steak (thinly sliced)
680 g
soy sauce (low sodium)
30 ml
brown sugar
12.5 g
sesame oil
10 ml
gochujang
15 g
garlic (minced)
2 cloves
ginger (minced)
10 g
pear (grated)
0.5 piece
Instructions
Prepare the marinade
Mix soy sauce, brown sugar, sesame oil, gochujang, minced garlic, minced ginger and grated pear in a bowl.
Marinate the beef
Add the thinly sliced ribeye to the marinade and toss until every piece is well coated. Marinate in the refrigerator.
Heat the pan
Place a large skillet or wok over medium-high heat.
Cook the beef
Add the marinated beef in a single layer and cook, stirring occasionally, until the meat is browned and cooked through.
Serve
Transfer the bulgogi to a serving plate and serve immediately with rice or lettuce wraps.
Original recipe
Storage
Store in an airtight container. Reheat gently to avoid drying out the meat.
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