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.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.