Bulgogi Korean BBQ Rib Eye

Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.

In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.

Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.

Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1–2 minutes, until browned on the other side.

Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.

Enjoy!