Get ready for one of the most flavorful Korean dishes of all time! This melt in your mouth beef bulgogi is everything you want in a weeknight meal and the best part? It cooks up in less than 15 minutes!
Prep Time:3 hours (marinade)
Cook Time:10 minutes
Total Time:3 hours, 10 minutes
Yield:4 servings 1x
1–1/2 pounds rib eye steak
1 tablespoon avocado oil
1 tablespoon sesame oil
1/4 cup coconut aminos
1 tablespoon rice wine vinegar
4 cloves garlic (finely minced)
1 tablespoon ginger (finely grated)
1 tablespoons monk fruit
1/2 teaspoon gochujang (Korean red pepper paste) or chili paste
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
OPTIONAL: 1/2 Asian pear (mashed)
2 teaspoons toasted sesame seeds
1 green onion (roughly chopped)
Wrap meat in plastic wrap and place in the freezer for 30 minutes.
Make Korean BBQ marinade by adding sesame oil, coconut aminos, vinegar, ginger, garlic, monk fruit, salt, pepper, red pepper flakes, and gochujang to a shallow dish or bowl or large zip lock bag. Stir well.
Remove meat from the freezer and cut against the grain into ¼” slices. Add meat to marinade. Cover with plastic wrap and refrigerate for 3-4 hours or preferably overnight.
When ready to cook, add avocado oil to a large wok or cast iron skillet set over medium-high heat. Working in batches, sear and cook meat until slightly charred. Try to leave space between each slice of meat to avoid steaming.
Use the leftover marinade as extra sauce if desired by pouring it into a small saucepan until it begins to boil. Toss with meat.
Serve over steamed vegetables or riced cauliflower. Garnish with sliced green onion and sesame seeds.