Korean Beef Marinade Easy Delicious Recipe
This tender and flavorful Korean beef marinade is smoky, mildly sweet, and packed with umami. Thinly sliced flank steak is marinated in a blend of fresh pear, soy sauce, garlic, ginger, and a touch of spice, then quickly seared for an authentic bulgogi experience that's ready in under 30 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.25 pound flank steak
- 0.25 cup finely grated fresh pear
- 0.25 cup low sodium soy sauce
- 2 tablespoons finely minced garlic
- 1 tablespoon gochugaru use less if sensitive to spice, can substitute with 0.5 tsp crushed red pepper flakes
- 1 tablespoon fresh grated ginger
- 1 tablespoon light brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil divided
- chopped green onions for garnish
- sesame seeds for garnish
Instructions
Preparation Steps
- Thinly slice the flank steak across the grain into 0.25-inch thick pieces. Transfer to a large zip-top bag or mixing bowl.
- Add grated pear, soy sauce, garlic, gochugaru, ginger, brown sugar, and sesame oil to the steak. Mix thoroughly to coat every piece. Marinate at room temperature for 1 hour, or refrigerate for up to 8 hours for deeper flavor.
- Heat 1 tablespoon of vegetable oil in a grill pan or cast-iron skillet over medium-high heat until shimmering.
- Remove one-third of the marinated steak and arrange in a single layer. Cook for 1 to 2 minutes without moving to develop a sear.
- Flip the steak and cook for another 2 minutes, stirring occasionally, until browned and slightly caramelized. Transfer to a clean plate.
- Repeat the cooking process with remaining vegetable oil and marinated steak in two more batches.
- Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or in lettuce wraps.
Notes
For best results, do not skip the pear—it tenderizes the beef naturally. Use very lean flank steak and always slice thinly against the grain. For a gluten-free version, substitute tamari or coconut aminos for soy sauce.