Here’s a Korean Bulgogi Steak recipe that’s packed with sweet, savory, and smoky flavors.

Ingredients:

For the Marinade:

   •   ¼ cup soy sauce

   •   2 tbsp brown sugar (or honey)

   •   1 tbsp sesame oil

   •   1 tbsp rice vinegar

   •   3 cloves garlic, minced

   •   1 tsp grated ginger

   •   1 tbsp gochujang (Korean chili paste) – optional for spice

   •   1 tbsp pear purée (or ½ a grated pear/apple for tenderness)

   •   1 tsp black pepper

   •   1 tbsp toasted sesame seeds

   •   2 green onions, finely chopped

For the Steak:

   •   1 ½ lbs ribeye or sirloin steak, thinly sliced against the grain

   •   1 tbsp vegetable oil (for cooking)

   •   Extra sesame seeds and chopped green onions for garnish

Instructions:

1. Make the Marinade

      •   In a bowl, mix all marinade ingredients until well combined.

2. Marinate the Steak

      •   Place the thinly sliced steak in a large bowl or ziplock bag.

      •   Pour the marinade over the meat and mix well.

      •   Let it marinate for at least 30 minutes (or up to 24 hours in the fridge for the best flavor).

3. Cook the Bulgogi

      •   Heat a large skillet or grill pan over medium-high heat and add the oil.

      •   Cook the steak in batches, spreading it out evenly so it sears rather than steams.

      •   Cook for about 1–2 minutes per side until caramelized and slightly charred.

4. Serve & Enjoy

      •   Garnish with extra sesame seeds and green onions.

      •   Serve with steamed rice, kimchi, and lettuce wraps for a full meal.