Korean Beef Bulgogi

Method

1. 1

   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.

   1 1/2 pounds boneless rib eye steak
2. 2

   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.

   1 1/2 pounds boneless rib eye steak1/2 small pear (peeled and coarsely grated)1/4 cup reduced sodium soy sauce2 tablespoons brown sugar2 tablespoons toasted sesame oil3 cloves garlic (minced)1 tablespoon freshly grated ginger1 tablespoon gochujang (Korean red pepper paste)2 tablespoons vegetable oil (divided)1 teaspoon toasted sesame seeds
3. 3

   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.

   1 1/2 pounds boneless rib eye steak2 tablespoons toasted sesame oil2 tablespoons vegetable oil (divided)
4. 4

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

   2 tablespoons toasted sesame oil2 green onions (thinly sliced)1 teaspoon toasted sesame seeds