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Copycat Costco Bulgogi Bake

If you love Costco’s chicken bake, then you have to try Costco Korea’s food court special, a bulgogi bake made with tender marinated ribeye steak and lots of mozzarella cheese.

Tasty Team
September 19, 2022
Total Time

48 minutes

48 min

Prep Time

15 minutes

15 min

Cook Time

23 minutes

23 min

Total Time

48 minutes

48 min

Prep Time

15 minutes

15 min

Cook Time

23 minutes

23 min

Ingredients

for 4 servings

Bulgogi

  • 1 ¼ lb boneless ribeye steak (530 g), thinly sliced
  • 1 ½ tablespoons brown sugar
  • 1 ½ tablespoons sesame oil
  • 2 tablespoons scallions, chopped
  • 3 tablespoons soy sauce, preferably Sempio Brand
  • 2 tablespoons garlic, finely grated
  • ¼ medium white onion, grated
  • 1 ½ teaspoons fresh ginger, finely grated
  • ½ meduim asian pear, grated
  • 1 tablespoon gochujang
  • 2 tablespoons avocado oil

Assembly

  • all-purpose flour, for dusting
  • 1 lb pizza dough (425 g), divided into 4 equal pieces
  • 3 cups mozzarella cheese (300 g), grated, divided
  • 1 ½ tablespoons avocado oil
  • 2 cloves garlic, finely grated

Nutrition Info

  • Calories 749
  • Fat 41g
  • Carbs 57g
  • Fiber 2g
  • Sugar 6g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Marinate the bulgogi: add the ribeye, brown sugar, sesame oil, scallions, soy sauce, garlic, onion, ginger, Asian pear, and gochujang to a large bowl and mix until well-combined and the meat is fully coated. Marinate at room temperature for 30 minutes, or cover the bowl with plastic wrap and marinate in the refrigerator overnight.
  2. Heat the avocado oil in a medium nonstick skillet over medium-high heat. Add the marinated bulgogi and cook for about 4 minutes, or until browned. Flip and cook for another 1–2 minutes, or until browned on the other side. Transfer bulgogi to a plate and let cool.
  3. Assemble the bulgogi bakes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Lightly dust a clean surface with flour, then use a rolling pin to roll out one portion of dough to a roughly 7 x 10-inch rectangle. Layer ¼ cup of shredded mozzarella cheese, a quarter the bulgogi, and another ¼ cup of cheese on the center of the dough, leaving a 2-inch border all the way around the edges. Fold a long side of dough up and over the fillings to the center, then repeat with the remaining long side, then the two short sides. Pinch and press the edges of the dough together to seal. Carefully transfer the bulgogi bake to the prepared baking sheet and repeat with the remaining ingredients to make 4 total.
  5. In a small bowl, stir together the avocado oil and garlic.
  6. Use a pastry brush to brush garlic oil on the tops of the bulgogi bakes, then sprinkle each with ¼ cup of mozzarella cheese.
  7. Bake for15–17 minutes, or until the cheese and dough are golden brown. Let cool for 5 minutes before serving.
  8. Enjoy!

Ingredients

for 4 servings

Bulgogi

  • 1 ¼ lb boneless ribeye steak (530 g), thinly sliced
  • 1 ½ tablespoons brown sugar
  • 1 ½ tablespoons sesame oil
  • 2 tablespoons scallions, chopped
  • 3 tablespoons soy sauce, preferably Sempio Brand
  • 2 tablespoons garlic, finely grated
  • ¼ medium white onion, grated
  • 1 ½ teaspoons fresh ginger, finely grated
  • ½ meduim asian pear, grated
  • 1 tablespoon gochujang
  • 2 tablespoons avocado oil

Assembly

  • all-purpose flour, for dusting
  • 1 lb pizza dough (425 g), divided into 4 equal pieces
  • 3 cups mozzarella cheese (300 g), grated, divided
  • 1 ½ tablespoons avocado oil
  • 2 cloves garlic, finely grated

Nutrition Info

  • Calories 749
  • Fat 41g
  • Carbs 57g
  • Fiber 2g
  • Sugar 6g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Marinate the bulgogi: add the ribeye, brown sugar, sesame oil, scallions, soy sauce, garlic, onion, ginger, Asian pear, and gochujang to a large bowl and mix until well-combined and the meat is fully coated. Marinate at room temperature for 30 minutes, or cover the bowl with plastic wrap and marinate in the refrigerator overnight.
  2. Heat the avocado oil in a medium nonstick skillet over medium-high heat. Add the marinated bulgogi and cook for about 4 minutes, or until browned. Flip and cook for another 1–2 minutes, or until browned on the other side. Transfer bulgogi to a plate and let cool.
  3. Assemble the bulgogi bakes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Lightly dust a clean surface with flour, then use a rolling pin to roll out one portion of dough to a roughly 7 x 10-inch rectangle. Layer ¼ cup of shredded mozzarella cheese, a quarter the bulgogi, and another ¼ cup of cheese on the center of the dough, leaving a 2-inch border all the way around the edges. Fold a long side of dough up and over the fillings to the center, then repeat with the remaining long side, then the two short sides. Pinch and press the edges of the dough together to seal. Carefully transfer the bulgogi bake to the prepared baking sheet and repeat with the remaining ingredients to make 4 total.
  5. In a small bowl, stir together the avocado oil and garlic.
  6. Use a pastry brush to brush garlic oil on the tops of the bulgogi bakes, then sprinkle each with ¼ cup of mozzarella cheese.
  7. Bake for15–17 minutes, or until the cheese and dough are golden brown. Let cool for 5 minutes before serving.
  8. Enjoy!

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