Korean Bulgogi Skirt Steak with Charred Scallions, Crispy Garlic Rice, and Gochujang-Honey Butter

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A weeknight-fancy Korean bowl built on smoky charred skirt steak, a soy- and pear-marinated bulgogi classic, finished over crispy garlic rice with a swoosh of sweet-spicy gochujang-honey butter. The charred scallions and quick-hit kimchi keep it bright, while the butter melts into the rice for an irresistible glossy finish.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 14 gSugar
• 42 gProtein
• 1480 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the bulgogi and steak

• 1.5 lbs skirt steak, trimmed and patted dry
• 1/2 cup Korean soy sauce (jin ganjang)
• 1/4 cup finely grated Asian pear (or Granny Smith apple)
• 2 tbsp packed brown sugar
• 2 tbsp mirin
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 1/2 tsp freshly ground black pepper

For the crispy garlic rice

• 2 cups day-old cooked short-grain white rice
• 3 tbsp neutral oil (rice bran or canola)
• 6 garlic cloves, thinly sliced
• 2 tbsp unsalted butter
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced

For the gochujang-honey butter

• 4 tbsp unsalted butter, softened
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tsp toasted sesame seeds

For charred scallions and garnish

• 1 bunch large scallions, trimmed
• 1 tbsp neutral oil
• 1/4 cup chopped kimchi, squeezed dry
• 1 sheet toasted nori, shredded
• 1 tsp toasted sesame seeds

Directions

1. In a large bowl, whisk together soy sauce, grated pear, brown sugar, mirin, garlic, ginger, sesame oil, and black pepper. Add the skirt steak and turn to coat; marinate at room temperature for 20 minutes (or up to 4 hours refrigerated).
2. Meanwhile, make the gochujang-honey butter: mash the softened butter with gochujang, honey, rice vinegar, and sesame seeds in a small bowl until smooth and streaky. Set aside.
3. Make the crispy rice: heat the neutral oil in a 10-inch skillet over medium heat. Fry the sliced garlic until golden and crisp, about 2 minutes; remove with a slotted spoon. Add the rice to the same pan, press into an even layer, and cook undisturbed for 4 to 5 minutes until a deep golden crust forms. Stir in butter, soy sauce, sesame oil, crispy garlic, and scallions; keep warm.
4. Char the scallions: toss the scallions with neutral oil. Heat a grill pan or cast-iron skillet over high heat until smoking and sear the scallions 1 to 2 minutes per side until blistered and lightly blackened. Cut into 2-inch pieces.
5. Cook the steak: wipe a cast-iron skillet clean and heat over high heat until smoking. Remove the steak from the marinade and pat dry. Sear 2 to 3 minutes per side for medium-rare, depending on thickness. Transfer to a board, tent with foil, and rest 5 minutes.
6. Slice the steak against the grain into 1/2-inch-thick pieces.
7. Build the bowls: divide the crispy garlic rice among 4 bowls. Top with sliced bulgogi, charred scallions, and chopped kimchi. Spoon a generous dollop of gochujang-honey butter over each serving so it melts into the rice.
8. Finish with shredded nori and toasted sesame seeds. Serve immediately, passing extra gochujang-honey butter and kimchi at the table.

Cook’s Notes

• Grated Asian pear contains natural enzymes that tenderize the meat and add a subtle floral sweetness – it's the secret to authentic bulgogi flavor. Substitute grated apple if you can't find it.
• Pat the steak very dry before searing; surface moisture will steam the meat instead of giving you that smoky crust.
• Day-old rice is essential for crispy rice – freshly cooked rice is too moist and will turn mushy instead of crisping.
• Reserve 3 to 4 tablespoons of the marinade and simmer in a small pan for 2 minutes to use as an extra glaze or dipping sauce.
• Flank steak or thinly sliced ribeye are great substitutes if skirt steak is unavailable.

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