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Bulgogi Mac And Cheese


for 4 servings

  • 1 lb boneless ribeye steak (425 g)
  • ¼ cup low-sodium soy sauce (60 g)
  • ½ cup peeled and grated pear (75 g)
  • 2 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons gochujang, divided, plus more to taste
  • 2 tablespoons vegetable oil
  • 14 oz Kraft® Deluxe 4-Cheese Mac & Cheese (395 g)
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Nutrition Info

  • Calories 854
  • Fat 39g
  • Carbs 82g
  • Fiber 3g
  • Sugar 17g
  • Protein 42g

Estimated values based on one serving size.


  1. Wrap the steak in plastic wrap and freeze for 2 hours to firm up.
  2. In a large bowl, whisk together the soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and 1 tablespoon gochujang until combined.
  3. Using a sharp knife, slice the steak about ¼ inch thick against the grain. Transfer to the bowl with the marinade and stir to coat the meat, then cover with plastic wrap. Marinate in the refrigerator for at least 2 hours, or up to overnight, stirring occasionally.
  4. After the meat has marinated, heat the vegetable oil in a large cast iron skillet over high heat until it shimmers. Using tongs, transfer the meat to the pan in a single layer (work in batches, if necessary, to avoid overcrowding) and cook for 2–3 minutes each side, until it reaches your desired internal temperature.
  5. Prepare the Kraft® Deluxe 4-Cheese Mac & Cheese according to the package instructions. Stir in the remaining tablespoon gochujang, adding more to taste if desired.
  6. Plate the mac & cheese on a serving dish and top with the bulgogi meat. Garnish with the green onions and sesame seeds.
  7. Serve immediately.
  8. Enjoy!
Bulgogi Mac And Cheese