Made with tender pieces of steak that have been soaked in a flavorful bulgogi marinade, and it's quickly pan seared in a cast iron skillet in batches until perfectly browned. Pair it with steamed rice or serve in lettuce leaves to finish it.
Ready in: 1 hourhour17 minutesminutes
1 1/4lbstop sirloin steak,*or tenderloin or ribeye
Freeze steak for 1 to 2 hours for easier slicing. Slice the steak into long strips (if steak isn't already narrow) about 1 to 1 1/2-inches wide. Then thinly slice beef against the grain about 1/8-inch thick, cut slices into 2-inch pieces.
In a mixing bowl whisk together pear, green onion light portion (1/3 cup), garlic, ginger, soy sauce, rice wine, sesame oil, sugar, and black pepper.
Toss beef with marinade mixture. Cover bowl then transfer to fridge and let steak marinade for at least 1 hour and up to 24 hours.
Heat a cast iron skillet over moderately high heat. Once skillet is just smoking add 2 tsp vegetable oil then carefully tilt pan (using hot pads) to coat bottom surface with oil.
Quickly add half of the steak and spread out even (be sure pieces aren't overlapping or they won't cook). Let sear until browned on bottom about 30 to 60 seconds. Quickly flip pieces and sear on opposite side until browned about 30 to 60 seconds longer.
Transfer beef to a plate. Using a few paper towels that have been balled up and lightly dampened with water wipe skillet clean. Return to moderately high heat and let heat again.
Add remaining 2 tsp vegetable oil and remaining half of beef and repeat cooking process.
Serve steak right away garnished with a few tablespoons of sliced green onion greens and toasted sesame seeds to taste.
*Look for top sirloin steak with good fat marbling throughout for the most tender result. Prime grade will be your best bet, I find it at a decent price at Costco.
For a spicier bulgogi you can add 1 tsp red pepper flakes to marinade.