Dinner · 35 min · korean

Bulgogi

This is the kind of Korean dinner you’ll make on repeat — ribeye steak and soy sauce, 35 minutes, big payoff. The macros do the talking: 34g protein, 24g carbs, and 22g fat in every 450-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Ribeye steak
• 1/3 cup Soy sauce
• 2 tbsp Brown sugar
• 1/2 Asian pear
• 4 cloves Garlic
• 1 tbsp Sesame oil
• 1/2 Yellow onion
• 4 Scallions
• 1 tsp Sesame seeds

Steps

1. Slice the ribeye as thin as you can manage — freeze it for 30-40 minutes first so the knife glides through, aiming for slices about 1/8 inch thick.
2. Whisk the soy sauce, brown sugar, minced garlic, grated Asian pear, sesame oil, and a few grinds of black pepper in a large bowl until the sugar dissolves; the pear is the quiet trick here, its enzymes tenderizing the beef while it marinates.
3. Add the beef slices, sliced onion, and scallions, and massage the marinade into every piece with your hands for a full minute. Cover and refrigerate at least 30 minutes, or up to 8 hours — longer means deeper flavor.
4. Heat a large cast-iron skillet or grill pan over high heat until it is genuinely smoking. Working in batches, lay the beef in a single layer without crowding; a crowded pan steams, a spacious one sears.
5. Sear each batch 2-3 minutes, flipping once, until the edges caramelize and char in spots — those dark bits are where the sweetness of the marinade turns to smoke.
6. Pile the beef onto a warm platter, shower with sesame seeds and extra sliced scallions, and serve over rice with lettuce leaves for wrapping.

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