The Pioneer Woman Tasty Kitchen
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Bulgogi

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Normally for the bulgogi marinade, you would need to use one grated Asian pear, but any apple can do. I read that people also use pineapple juice, which tenderizes the meat in even less time, but all I had were apples. Fuji apples to be exact. And surprisingly enough, my bulgogi tasted the same as any restaurant bulgogi I’ve had.

Ingredients

  • 1 pound Thinly Sliced Steak (sirloin, Flank, Skirt Or Rib Eye Will Do)
  • 1 whole Asian Pear Or Apple Of Any Kind (I Used Fuji), Grated
  • 6 cloves Garlic, Minced
  • ¼ cups Chopped Scallions
  • 5 Tablespoons Soy Sauce
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Sesame Oil
  • 3 dashes Black Pepper
  • 1 teaspoon Sesame Seeds

Preparation

Combine all the ingredients in a large bowl. Cover and refrigerate for at least 4 hours, or overnight.

When ready to cook, heat skillet to medium high heat. Pour meat and marinade in and turn occasionally until cooked through and the meat caramelizes. Serve with rice.

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2 Reviews

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kj on 6.4.2017

Very good! It was wonderful on a salad.

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hopeinchrist on 6.3.2017

Absolutely wonderfully delicious and different! I had no idea what this was, however; I was feeling adventurous and decided to give it a try. So, so good. I added some baby corn, broccoli, cauliflower and carrots for interest. And I was able to find an Asian pear at my local Harris Teeter grocery store…bonus! Will definitely fix again. :0)

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