Stemple Creek Beef Bulgogi

Thinly sliced rib eye gets the ultimate Korean beauty treatment in a heavenly marinade of Asian pear, soy sauce, sesame, rice wine, and lots of fresh aromatics. Serve it on top of rice for an easy weeknight dinner, or use it as a base for stir fries, meal bowls, even soups!


  • Serves: 4-6 servings
  • Prep Time: 1.5 hours
  • Cook Time: 20 minutes


  • 1 lb. Stemple Creek Organic Boneless Rib Eye Steak, frozen
  • 1/4 c. Soy Sauce
  • 1 tbsp. Mirin Rice Wine
  • 2 tbsp. Brown Sugar
  • 2 tbsp. Asian Pear, grated (can substitute 1 tbsp. mashed Kiwi, if necessary)
  • 1 tbsp. Sesame Oil
  • 1 thumb-sized piece Fresh Ginger, grated
  • 3 cloves Garlic, grated
  • 3 Scallions, chopped
  • 1/2 tsp. Black Pepper
  • 1 tbsp. Toasted Sesame Seeds


  1. Combine soy sauce, mirin, brown sugar, Asian pear, sesame oil, ginger, garlic, scallion, and pepper in a medium bowl. Using a very sharp knife, slice frozen rib eye against the grain into very thin strips, no thicker than 1/8 of an inch. Add beef strips to marinade, tossing to combine. Cover tightly and refrigerate for at least 1 hour.

  2. Before cooking, allow meat to come to room temperature, at least 30 minutes. Heat a cast iron skillet until hot but not smoking; working in batches and using tongs to allow excess marinade to drip off, add meat to pan in a single layer. Allow meat to cook until the edges are caramelized and the meat is just cooked through, then toss with 1 teaspoon of sesame seeds and remove from pan. Repeat until all meat is cooked. Serve with rice.

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