Skillet Bulgogi
- Yield 4 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 1 hour 25 minutes
Skillet Bulgogi sits in the Beef section of Regbie. The card serves 4 servings. Plan on 1 hour 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 medium Asian pear,, peeled, cored, and roughly chopped (about 8 oz)
- ½ medium onion,, roughly chopped
- 8 garlic cloves,, peeled
- 2 inch piece fresh ginger,, peeled, roughly chopped
- ⅓ cup coconut aminos
- Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ pounds thinly sliced steak
- 2 teaspoons toasted sesame oil
- 2 tablespoons avocado oil,, divided
- 1 tablespoon toasted sesame seeds
- 2 green onions,, thinly sliced
Method
In a high speed blender, add the Asian pear, chopped onion, garlic, ginger, coconut aminos, 1½ teaspoons of Diamond Crystal kosher salt, and black pepper. Blitz until smooth.
Set the thinly sliced steak in a large bowl and pour in the marinade and sesame oil. Turn well to combine.
Lid the bowl and marinate in the refrigerator for at least 1 hour and up to 24 hours.
Warm a wide skillet over medium a hot burner. When it’s hot, swirl in 1 tablespoon of the oil. Shake off the excess marinade and cook the marinated beef in a single layer in the hot pan. You’ll need to cook the meat in a few separate batches.
Leave the meat until lightly browned, about 2 minutes on each side depending on the thickness.
Move to a serving dish and repeat the process with the remaining beef. Scatter on the sesame seeds and sliced scallions before serving. Dig in!
Kitchen notes
- Leftovers can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 3 months.
- To keep your meal low carb and Whole30, serve the bulgogi with cauliflower rice , lettuce leaves, and Korean side dishes (e.g.
- Kimchi, Korean Cucumber Salad , or Korean spinach dish ).
