Korean Bulgogi Steak from P.F. Chang's features tender marinated beef grilled to perfection, glazed with a savory-sweet bulgogi sauce, and served alongside sauteed vegetables, offering a flavorful and visually appealing dish with rich caramelized edges and vibrant accompaniments.
Equipments
- Mixing bowls
- Whisk
- Chef's knife
- Cutting board
- Grill or grill pan
- Tongs
- Measuring cups
- Measuring spoons
- Saute pan or skillet
- Spatula
- Serving platter
Ingredients
- 1 lb (450g) ribeye steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 pear (Asian or Bosc), grated
- 1/2 teaspoon black pepper
- 2 green onions, chopped
- 1 small yellow onion, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, julienned
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame seeds
- Salt (to taste)
When preparing your Korean Bulgogi Steak, use ribeye steak for its perfect balance of tenderness and flavor, as this cut absorbs the marinade well. Asian or Bosc pears are essential for authentic sweetness and tenderizing effects in the bulgogi sauce, so avoid substituting with other fruits. Ensure fresh grated ginger and garlic are used to achieve the distinctive depth of flavor characteristic of Korean cuisine. Pay attention to slicing vegetables uniformly for even sauteing and a vibrant, colorful presentation. Your Korean Bulgogi Steak inspired by P.F. Chang's copycat menu will deliver rich caramelized edges and a savory-sweet glaze that mirrors the restaurant's signature dish.
Instructions
- Prepare marinade: In a mixing bowl, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, minced garlic, grated ginger, grated pear, and black pepper.
- Slice ribeye steak thinly against the grain.
- Add steak to marinade; toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
- While marinating, chop green onions, slice yellow onion, red bell pepper, zucchini, and julienne carrot.
- Preheat grill or grill pan over medium-high heat.
- Remove steak from marinade, allowing excess to drip off.
- Grill steak slices for 1-2 minutes per side until caramelized and cooked through.
- Heat vegetable oil in saute pan or skillet over medium-high heat.
- Add yellow onion, red bell pepper, zucchini, and carrot to pan. Saute until tender-crisp (about 3-4 minutes). Season with salt as needed.
- Transfer sauteed vegetables to serving platter.
- Place grilled bulgogi steak on top of vegetables.
- Garnish with chopped green onions and toasted sesame seeds.
- Serve immediately.
Substitution
Korean Bulgogi Steak from P.F. Chang's copycat menu uses ribeye steak marinated in a blend of soy sauce, brown sugar, honey, sesame oil, rice vinegar, garlic, ginger, and grated pear to tenderize and infuse rich flavors. If ribeye is unavailable, you can substitute with sirloin or flank steak, though texture and marinating time may vary. When grilling, use a grill pan if an outdoor grill isn't accessible to achieve caramelized edges and smoky notes. Your sauteed vegetables can be adjusted based on seasonal availability; bell pepper, zucchini, and carrot bring color and crunch but can be swapped for snap peas or mushrooms. Remember to balance salty and sweet in your sauce, tasting as you whisk to suit your preference.
Tips
Make sure to slice the ribeye steak thinly against the grain to ensure tenderness and optimal marinade absorption. When marinating, cover and refrigerate for at least 30 minutes to enhance flavor while preventing bacterial growth. Preheat your grill or grill pan properly so the steak achieves caramelized edges quickly without overcooking. You should also drain excess marinade from the steak before grilling to avoid flare-ups and ensure even cooking.
Nutritions
Korean Bulgogi Steak from P.F. Chang's provides a balanced combination of protein and vegetables, offering approximately 30 grams of protein per serving from the ribeye steak. The marinade includes nutrient-rich ingredients like garlic and ginger, which contribute antioxidants and support digestion. Vegetables like bell pepper, zucchini, and carrots supply dietary fiber, vitamins A and C, and essential minerals. Your meal delivers a flavorful, nutrient-dense dish with moderate calories and healthy fats primarily from sesame oil.
Storage
Store leftover Korean Bulgogi Steak in an airtight container in the refrigerator to maintain its tender texture and rich bulgogi flavor for up to 3 days. Separate the grilled steak from the sauteed vegetables to preserve their distinct textures and reheat gently using a skillet or microwave. When reheating, avoid overcooking to keep your dish moist and flavorful.
Variation or Alternatives
You can substitute ribeye steak with sirloin or flank steak for a leaner option while retaining tenderness when sliced thinly. If fresh Asian pear is unavailable, grated apple or pineapple juice can provide a similar natural sweetness and tenderizing effect to the marinade. Instead of grilling, use a hot cast-iron skillet or broiler to achieve caramelized edges and vibrant color on the beef. For extra depth, add a splash of mirin or a pinch of gochugaru chili flakes to your bulgogi sauce before marinating.
Allergies
Korean Bulgogi Steak contains soy sauce, sesame oil, and sesame seeds, which are common allergens that may cause reactions in individuals with soy or sesame allergies. The dish also includes ingredients like garlic and onions, which can trigger sensitivities for some people. You should check all components carefully if you have known food allergies before enjoying this flavorful meal.
Why this recipe?
Korean Bulgogi Steak at P.F. Chang's offers a perfect balance of savory marinated beef infused with sweet soy, garlic, and sesame flavors, creating a richly layered taste experience. The dish's tender, grilled steak combined with traditional Korean spices appeals to those seeking authentic yet accessible Asian-inspired cuisine. Recreating this recipe at home allows you to customize ingredients to suit your taste preferences and enjoy a restaurant-quality meal without leaving your kitchen. Mastering the copycat version delivers both the satisfaction of cooking and the delight of savoring a popular P.F. Chang's favorite.