Serves
4–6
Ingredients
Beef
- 2 lbs beef, sliced ⅛-inch thick (ribeye, London broil, bottom round, etc.)
Marinade
- 1 cup Asian pear, grated
- ½ cup low-sodium soy sauce
- ½ cup diced onion
- ¼ cup mirin
- 3 tablespoons brown sugar
- 3 tablespoons minced garlic
- 2 tablespoons sesame oil
- 2 tablespoons gochujang hot pepper paste (optional, adjust to heat preference)
- 1 tablespoon minced fresh ginger
- 1 teaspoon black pepper
For Cooking & Garnish
- Canola spray
- Green onions, sliced
- Toasted sesame seeds
Instructions
1.
Make the Marinade: Add the Asian pear, soy sauce, diced onion, mirin, brown sugar, garlic, sesame oil, gochujang, ginger, and black pepper to a blender or food processor. Pulse until smooth.
2.
Marinate the Beef: Place the thinly sliced beef in a large bowl or food-safe bag. Pour the marinade over the beef and mix to coat thoroughly. Cover and refrigerate overnight.
3.
Preheat the Griddle: Preheat the Traeger Flatrock to medium-high heat.
4.
Cook the Bulgogi: Lightly spray the griddle with canola spray. Cook the marinated beef hot and fast, spreading it into a single layer. Sear for 1–2 minutes per side until browned and cooked through.
5.
Serve: Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds.
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