This bulgogi recipe from @ourlovelypak is great for tomorrow’s tacos. Check out “Weeknight Rightovers Featuring Your Deluxe Air Fryer”
- 1.5 lbs. (700 g) boneless rib-eye steak or top sirloin
- ½ Korean pear, grated in mixer (optional, see cook’s tip)
- ¼ cup (60 mL) reduced-sodium soy sauce
- 2-4 tbsp (30-60 mL) toasted sesame oil
- 2 tbsp (30 mL) brown sugar
- 3 cloves garlic, minced
- 1 tbsp (15 mL) ginger, freshly grated
- 2 tbsp (30 mL) vegetable oil, divided
- 2 green onions, sliced
- 2 tsp (10 mL) toasted sesame seeds
Slice the meat into thin pieces, about ¼" (6 mm) each.
- Combine the Korean pear, soy sauce, sesame oil, brown sugar, garlic, and ginger in a medium bowl. Add the meat. Mix.
Transfer the meat into a plastic bag or container and leave in the fridge for a couple hours. Overnight is even better!
Heat 1 tbsp (15 mL) of vegetable oil in a 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat and, working in batches, add the meat to the skillet.
Cook 2 minutes per side. Add more oil as needed.
Transfer to a plate or bowl, then add your green onion and sesame seeds for garnish.
- Serve immediately and eat with a bowl of rice. Enjoy!
Bulgogi is high-quality grilled beef. It’s marinated in a sweet and savory sauce made with soy sauce, sugar, and Korean pear that makes it super flavorful!
Korean pears (aka Asian or apple pears) are large, golden fruits that are like a cross between a crisp red apple and a juicy pear. They have a thick, rough skin that you'll want to peel off with a vegetable peeler or paring knife before using.
A Community Kitchen Recipe
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