Thin-sliced ribeye gets its deep, savory-sweet flavor from a marinade built on grated Asian pear, garlic, ginger, and a touch of brown sugar, which also helps tenderize the meat before it ever hits the pan. A hard sear in a screaming-hot skillet gives you those caramelized, charred edges that make bulgogi so craveable, while scallions tossed in at the last minute add a fresh, slightly smoky bite. The whole thing comes together fast once the marinating is done, making it an easy weeknight dinner spooned over steamed white rice. It's a great pick for a gluten free table, with bold, restaurant-quality flavor and none of the fuss of takeout.
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If the ribeye is not pre-sliced, place it in the freezer for 20–30 minutes until firm but not frozen solid, then slice across the grain as thinly as possible, about 1/8 inch thick. Transfer the sliced beef to a large mixing bowl.
In a small bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, grated Asian pear, minced garlic, grated ginger, and black pepper until the sugar dissolves. Pour the marinade over the beef and toss to coat every slice evenly.
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