1-First Step: Prep the Steak Wrap the 1 ½ pounds boneless rib eye steak in plastic wrap and freeze for 30 minutes. This makes slicing super easy into ¼-inch thick pieces against the grain. Thin slices cook fast and soak up the bulgogi marinade evenly, key for tender Korean beef. For dietary tweaks, partially freeze tofu the same way if going vegan.

2-Second Step: Make the Marinade Grate ½ small pear, peeled and coarsely grated, into a bowl. Mix in ¼ cup reduced sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons toasted sesame oil, 3 cloves minced garlic, 1 tablespoon grated ginger, and 1 tablespoon gochujang. Stir until smooth. The pear tenderizes naturally, perfect for homemade beef bulgogi.

3-Third Step: Marinate the Beef Add sliced steak to a large resealable plastic bag with the marinade. Seal, squeeze out air, and massage to coat. Marinate in the fridge for at least 2 hours or overnight, flipping now and then. Longer marinate deepens flavor; even 30 minutes works for quicker meals. Gluten-free? Tamari swaps right in.

4-Fourth Step: Heat the Pan Grab a cast iron grill pan and heat 1 tablespoon vegetable oil over medium-high until shimmering. This high heat sears without steaming, giving charred bits. No grill pan? A regular skillet shines too.

5-Fifth Step: Cook in Batches Add steak in a single layer, no crowding. Flip once, cooking 2-3 minutes per side until charred and done. Use the second tablespoon oil for more batches. Total cook around 15 minutes. Low-cal tip: Blot excess marinade before cooking to cut oil.

6-Final Step: Garnish and Serve Sprinkle with 2 thinly sliced green onions and 1 teaspoon sesame seeds. Dish up with white rice, kimchi, cucumbers, perilla leaves, and ssamjang. Try lettuce wraps or veggie-packed rice bowls. Rest a minute for juices to settle. Your traditional Korean bulgogi recipe is ready to wow.