Try this Korean beef bulgogi recipe, or contribute your own.
Suggest a better description1. 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.
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.
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.
4. Serve immediately, garnished with green onions and sesame seeds, if desired
NOTES:
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1039g) | ||
Recipe Makes: 1 | ||
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Calories: 897 | ||
Calories from Fat: 695 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.2g | 103 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 35.3g | ||
Polyunsanturated Fat 29.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1905.9mg | 66 % | |
Potassium 718.3mg | 19 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 44.6g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 897
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