Today, we’re taking a classic Korean recipe of Beef Bulgogi and stepping outside to the Blackstone. The flavors in this dish are sweet and tangy and can bring some heat if you add the red chili sauce. It’s a fun way to use the Blackstone, and it really takes advantage of those high temps!
Ingredients
- 2-3 Pounds of either Ribeye or Hanger Steak
- 1 Small Pear Peeled and Grated (Or 1/4 Cup Pineapple Juice)
- 1/2 Cup Reduced Sodium Soy Sauce
- 4 Tablespoons Brown Sugar
- 4 Tablespoons Toasted Sesame Oil
- 3 Cloves Garlic, Minced
- 1 Tablespoon Freshly Grated Ginger (Or 2 Tsp Ground Ginger)
- 2 Tablespoon Gochujang, Korean Red Pepper Paste
- Cooking Oil Of Choice (I Use Avocado Oil.)
- 1 Bunch Of Green Onions, Thinly Sliced
- 1 Teaspoon Toasted Sesame Seeds
- Red Chili Sauce if desired
Directions
Combine the grated pear, soy sauce, gochujang, ginger, garlic, sesame oil, and brown sugar in a large bowl with a lid and set aside while you slice the meat.
Use either Hanger Steak or Ribeye or a combo, which is what I did! Slice it very thinly against the grain. Slice while frozen to make it a little easier to slice thinly. Remember that Hanger Steak has a long tendon running through it that you have to remove. I cut my long strips of meat into smaller pieces so that it was easier to cut against the grain.
Ribeye has more marbling than Hanger Steak, but no worries, as the marinade makes it all so tender.
Add all the meat to the marinade and cover. Let it sit for at least 4-5 hours, but it is better if done the day before cooking.
Heat your Blackstone until very, very hot, and add the meat in one layer. Do not touch it for at least a minute or two so that it gets nicely browned. Flip the meat to the other side and do the same.
See how gorgeous it is?
After about the same 2 minutes or so on the other side, the meat will be done as it is very thin. Simply add it to a serving dish.
Garnish it with green onion slices and sesame seeds.
Serve it over rice with some marinated cucumbers (rice wine vinegar and salt & pepper), and I ribboned some carrots for color.
It’s great with just the meat and rice.
Or feel free load up the veggies and add a dollop of red chili sauce for some extra zing!
I love the Japanese pancakes from Trader Joe’s, so I cooked some up to serve with the dish but absolutely not necessary!
This Korean-inspired dish is loaded with great flavors. And it reheats for great leftovers if you want to make a little extra.