Grilled Pear Bulgogi - Korean BBQ Beef on Arteflame

Introduction

Experience the rich flavors of Korean BBQ with this Grilled Pear Bulgogi recipe. The natural sweetness of pear enhances the marinade, creating perfectly caramelized, juicy beef. Using the Arteflame grill, you’ll achieve a steakhouse-quality sear at 1,000°F before finishing the meat to perfection on the griddle. Pair it with grilled vegetables for a full Korean-inspired feast.

Ingredients

• 2 lbs thinly sliced ribeye beef
• 1 Asian pear, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (for grilling)
• 1/4 cup chopped green onions (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Bulgogi Marinade

1. In a large bowl, combine grated pear, soy sauce, brown sugar, honey, garlic, ginger, sesame oil, rice vinegar, and black pepper.
2. Mix well to ensure all ingredients are evenly distributed.
3. Add the thinly sliced ribeye and toss to coat.
4. Cover and let the beef marinate for at least 1 hour (or overnight for best results).

Step 3: Sear the Beef

1. When the grill reaches 1,000°F, add a tablespoon of butter to the center grill grate.
2. Place the beef slices onto the hot grill grate, searing quickly for 1-2 minutes per side.
3. Once seared, move the beef to the outer flat-top griddle to finish cooking.

Step 4: Cook to Perfection

1. Let the beef cook on the flat top until it reaches your desired doneness.
2. Remove from the grill when the internal temperature is 15°F below your target, as it will continue cooking off the grill.
3. Garnish with green onions and sesame seeds before serving.

Tips

• For extra caramelization, let the marinade sit a few extra hours before grilling.
• Slice against the grain for a more tender texture.
• Use butter instead of oil for a richer, more flavorful sear.
• Grill sliced onions and mushrooms on the flat-top alongside the beef.

Variations

1. Spicy Bulgogi: Add 1 tbsp gochujang (Korean chili paste) to the marinade for a spicy kick.
2. Garlic Lover’s Bulgogi: Double the garlic in the marinade for a bold garlicky taste.
3. Sweet & Smoky Bulgogi: Mix a teaspoon of smoked paprika into the marinade for a smoky twist.
4. Chicken Bulgogi: Substitute beef with boneless chicken thighs and grill using the same method.
5. Pineapple Bulgogi: Replace pear with grated pineapple for a tropical sweetness.

Best Pairings

• Steamed jasmine rice
• Grilled bok choy
• Korean kimchi
• Pickled radishes
• Korean sesame cucumber salad

Conclusion

Grilled Pear Bulgogi on the Arteflame grill delivers an unbeatable flavor with a perfect seared crust and juicy interior. The pear-infused marinade caramelizes beautifully, making each bite irresistible. Fire up your grill and impress your guests with this delicious Korean BBQ favorite!