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Luce Viens-Poirier: "i've done this recipe at least 15 times, it's jus…" Read More
11Ingredients
3Hours
550Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 lb. boneless rib eye steak
- 1/2 pear (small, peeled and coarsely grated)
- 1/4 cup reduced sodium soy sauce
- 2 Tbsp. light brown sugar
- 2 Tbsp. toasted sesame oil
- 3 cloves garlic (minced)
- 1 Tbsp. ginger (freshly grated)
- 1 Tbsp. gochujang (Korean red pepper paste)
- 2 Tbsp. vegetable oil (divided)
- 2 green onions (thinly sliced)
- 1 tsp. toasted sesame seeds
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Directions
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat370 |
% DAILY VALUE |
Total Fat41g63% |
Saturated Fat12g60% |
Trans Fat0g |
Cholesterol100mg33% |
Sodium520mg22% |
Potassium520mg15% |
Protein32g |
Calories from Fat370 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber<1g4% |
Sugars8g |
Vitamin A2% |
Vitamin C4% |
Calcium4% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(31)
Luce Viens-Poirier a year ago
i've done this recipe at least 15 times, it's just perfect. I served it with udon noodles, veggies and kimchi on the side😀
Diana C. 2 years ago
This recipe was a hit. The whole family loves it and requests it every other week. It’s become a repeat meal in our house!!!
Wil 2 years ago
This was great. I used a standard cast-iron skillet because I don't have a grill pan.
Jo LeRoy 2 years ago
Very good! I’ve made twice now — once with boneless rib eye and once with top sirloin to try a leaner cut. Definitely preferred the rib eye. They don’t specify the type of pear, but I’ve had good luck with Asian pear.
Nj 3 years ago
Amaaazing! Easy and delicious. Served with roasted broccoli. Also recommend doubling the marinade. Leftovers great for lunches.
Ashleigh S. 3 years ago
Amazing. Followed the recipe, and I doubled the marinade. I put half with the beef. Then, I cooked down the other half with a cup of beef broth to put over noodles
Jasmine Fitterer 3 years ago
Amazing. Made as is. It’s perfect served as a yum yum bowl and with lettuce wraps, kimchi and gochujang
Amiah Harvey 3 years ago
Amazing! I make this once a month, it has become a staple in my family. I always add a splash of rice vinegar for tang. We eat it with Naan bread, potatoes and spicy mayo. You must try this!!
Carter 3 years ago
gastrotastic. I've been making Korean food since i was stationed there in '79. This is the first time using gochujang. Wow. What a difference.
Num Num 3 years ago
Next time I’d double the sauce mixture to have extra for serving over the rice so good!
justin rives 4 years ago
Great! My wife said if I would have cooked this for her when we first met she would have married me right there!
Ellie Lyle 4 years ago
This recipe is so dang good. The store was out of fresh ginger, so I used pickled sushi ginger instead, chopped up finely. Make sure you leave the beef in the wok until the marinade is caramelized and you see a delicious dark brown appear around the edges of the meat. I turned the heat up at the end to achieve this. It made yummy leftovers the next day, too!
Jean Despatie 4 years ago
Great recipe, not complicated, and very tasty, the only drawback is that in order to do this recipe you will need to buy some Korean Gochujang and it comes in a 1 pound container, it’s not expensive but I’ll have to start whipping some Korean recipes in order to use all of it. My 2 cents!
hi 4 years ago
Amazing! Cooked for my boyfriend with Jasmine rice on the side and we loved it! I cooked with beef, with chicken breasts, and with chicken thighs. I prefer it with chicken so that i can reheat it and eat throughout the week.
Gerda Ugnė Pupelytė 4 years ago
turned out great, used diced steak so needed to cook for longer for meat to be tender, will make again
Ad J. 4 years ago
Made this the other night and it was a hit with the family! I added some basmati rice, marinated bean sprouts and cucumbers (makeshift bibimbop bowl)!
Jessica Ninness 5 years ago
Very good and very easy. I did sub kiwi for the pear as i had read about that in another bulgogi recipe. Will definitely make again....and again haha.