Bulgogi Beef
This bulgogi beef brings together sweet, and savory flavors with a beautifully caramelized crust.
And when that sweet marinade caramelizes all over the stainless-steel pan, you already know the cleanup is going to be worth it. Thankfully, @barkeepersfriend Soft Cleanser helps get my cookware ready for the next cook with the 3 R’s! Just wet, apply, scrub and rinse. It’s that easy!
The 3 R’s
Restore – Seasonal or special moments when something truly needs attention—bringing life back to cherished pieces, vintage finds, and items worth preserving for years to come.
Revive – Weekly maintenance that preserves not just surfaces, but the beauty of antiques, heirlooms, and the items you love most.
Refresh – Daily quick wins that keep your spaces and treasured finds feeling cared for and ready for everyday life.
Just wet, apply, scrub and rinse. It’s that easy and your pans will be looking brand new! ✨
Ingredients
- 2 –2½ pounds @ bavette steak
- ½ cup soy sauce
- 1 tablespoon clear soy sauce
- 3 tablespoons grated pineapple
- ¼ cup brown sugar
- ¼ cup gochujang
- 2 tablespoons gochugaru
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 8 cloves garlic minced
- 1 tablespoon grated ginger
- 4 green onions thinly sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Combine the marinade ingredients
- Slice your bavette steak against the grain
- Place the sliced bavette steak in a resealable bag or shallow container and pour the marinade over it
- Marinate in the refrigerator for overnight or minimum 1 hour
- Remove the steak from the marinade and lightly pat the surface dry so it can develop a good crust.
- Heat a grill or your stainless-steel frying pan over high heat. Cook the bavette for approximately 4–6 minutes per side, depending on its thickness.
- Serve with additional sliced green onions and toasted sesame seeds.
Notes
Sweet, savory, tender, and packed with caramelized flavor—this one is definitely worth making a mess for.