Korean BBQ Beef Bulgogi Recipe (Fast & Easy To Make!)
The flavor of this homemade Korean BBQ beef will absolutely blow you away. It’s so satisfying and craveable, yet very quick to make - the thinly sliced beef takes next to no time to cook. The flavors of fresh pear, garlic, ginger, coconut aminos, toasted sesame oil and Korean red pepper paste will have you making this easy dinner again and again.
The trick is to slice the steak thin while it’s still a bit frozen - a completely thawed steak will be nearly impossible to slice this way. Make the cuts against the grain for ultimate tenderness (although our ribeyes already melt in your mouth).
An Addictive And Quick Meal To Prepare
The thin slices not only contribute to a quick and easy cooking time, but also allow the meat to soak up the marinade in only a couple hours. Make sure you plan ahead for this important step. After the slicing and marinating is complete, the rest of the preparation is an absolute snap.
It’s the perfect meal to prep in advance when you know you’ll be short on time later because the thinly sliced meat cooks so fast. And once it’s been seared to perfection, your beef bulgogi is ready to be served immediately over freshly steamed rice. Some good kimchi would be a great topping as well, if you have it available. Personally, I love buying my kimchi from the local farmer’s market.
Our Pasture Raised New Mexican Beef
Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. As you might guess, this means the grass is incredibly pure and nutritious.
Sourced With Care Every Step Of The Way
Our cattle enjoy the shade of large trees, blue sunny skies and direct access to this river. People tell us all the time that they stopped eating beef because it was too difficult to find a truly reliable source. We felt the same way, until we began sourcing from this farm. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.
We work exclusively with masterful local butchers. Our beef is cut by Amish butchers who have been practicing their craft for generations. Five people work on one animal at a time and the utmost care and precision is put into each cut of meat. Everything is pressure sealed immediately after butchering and flash frozen at the peak of freshness. Every order is hand packed at our warehouse in Santa Fe and shipped in reusable coolers with dry ice, straight to your door.
- 1 ½ pounds boneless beef ribeye steak
- ½ small Asian pear (or whatever pears you can get), peeled and coarsely grated
- ¼ cup coconut aminos (you could sub soy sauce - if you do, add ½ tablespoon extra sugar)
- 1.5 tablespoons coconut sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon Korean red pepper paste (gochujang)
- 2 tablespoons bison tallow or avocado oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Allow the boneless beef ribeye steak to thaw most of the way through, but still slightly frozen. This will allow you to slice the meat into very thin slices. Slice against the grain into ¼ inch thick slices.
- In a medium bowl combine the grated pear, coconut aminos, sesame oil, minced garlic, grated ginger and gochujang (red pepper paste). Marinate the steak in the sauce, either in a dish or in a plastic freezer bag. Marinate for a minimum of 2 hours, or a maximum of 8. Turn the bag over occasionally to ensure that all the steak gets marinated equally.
- Heat a tablespoon of the bison tallow or avocado oil in a cast iron skillet over medium-high heat. Add the meat to the pan in batches, ensuring that it is always in a single layer. Cook for 2 minutes, then flip and cook for another 2-3 minutes. Repeat in batches, using more bison tallow or avocado oil as needed until all of the steak is cooked.
- Serve the beef immediately over freshly steamed rice (if desired). Garnish with sesame seeds and sliced green onions.