Bulgogi (Korean BBQ Rib Eye)

Name: Bulgogi (Korean BBQ Rib Eye)
Total time: 260
Yield: 4
Ingredients: 3 lb marbled rib eye steak, thinly sliced; 1 medium white onion, roughly chopped, plus 1, thinly sliced, divided; 1 asian pear, peeled, cored, and chopped; 10 cloves garlic; 1 piece ginger, peeled; ½ cup light brown sugar; ½ cup soy sauce; ⅓ cup sesame oil; 2 teaspoons freshly ground black pepper; 4 green onions, roughly chopped, plus 1, chopped, divided; vegetable oil, for cooking; 2 teaspoons toasted sesame seeds; white rice, for serving (optional)

Recipe by Jasmine Pak from tasty.co

Lunch 4 Hr. 20 Mins.

Ingredients

4 servings

•

3 lb marbled rib eye steak, thinly sliced
•

1 medium white onion, roughly chopped, plus 1, thinly sliced, divided
•

1 asian pear, peeled, cored, and chopped
•

10 cloves garlic
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1 piece ginger, peeled
•

½ cup light brown sugar
•

½ cup soy sauce

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⅓ cup sesame oil
•

2 teaspoons freshly ground black pepper
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4 green onions, roughly chopped, plus 1, chopped, divided
•

vegetable oil, for cooking
•

2 teaspoons toasted sesame seeds
•

white rice, for serving (optional)

Instructions

Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1–2 minutes, until browned on the other side.
Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
Enjoy!