Share
PrintPrep Time
30 mins
Grill Time
20 mins
Total Time
50 mins
Categories
Ingredients
Servings
For Bulgogi:
1
Large Garlic Cloves
0.25
cups
Peeled, Cored, and Coarsely Chopped Asian or Bosc Pear
0.1875
cups
Chopped Onion
0.25
tsp
Finely Chopped, Peeled Ginger
0.25
Scallion, Chopped
0.5
tbsp
Soy Sauce
0.25
tbsp
Toasted Sesame Oil
0.25
tbsp
Honey
0.125
tsp
Ground Black Pepper
0.0625
cups
Toasted Sesame Seeds
0.25
lbs
Skirt Steak Partially Frozen and Sliced 1/8″ Thin Across the Grain
For Wraps:
Lettuce Leaves
0.5
cups
Cooked White Rice
Kimchi
Gochujang (Korean Red Pepper Paste)
any other condiments you like!
Directions
Step 1
Combine the garlic, pear, onion, and ginger in a food processor or blender and process until pale and creamy.
Step 2
Put sliced steak in a large bowl and pour the pear mixture over it. Add the scallion, soy sauce, sesame oil, honey and pepper and mix well. Cover with plastic wrap and refrigerate for at least 30mins and up to several hours
Step 3
Place Grill Grates upside down on the grill and pre-heat to 450-500F. (Turning them upside down creates a nice flat surface that makes it easy to sear the thinly sliced meat!)
Step 4
Once preheated, place a single, not crowded layer of sliced steak on the Grill Grates. You don't want to put too much on because they won't get as nicely browned and instead will steam.
Step 5
Cook meat, flipping occasionally, until it's well done. Take meat off the grill and keep grilling in batches until all of the bulgogi is grilled.
Step 6