Bulgogi ribeye

Bulgogi is a traditional Korean dish. The marinade can be used prior to cooking meat on the grill, in a pan or on the BBQ.

The picture above is your marinade. You will need:

  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons sugar
  • 1/4 ground pepper
  • 2 onions, finely chopped

Use a relatively small container so that you can have as much contact as possible between the meat and the marinade. You can leave this overnight or else about 4 hours in the fridge. It’s important that the meat has completely defrosted before marinating it. It will also help to turn the meat around every couple of hours.

The traditional dish calls for cutting the ribeye into strips, but I decided to leave it as a whole steak.

Bring the container out of the fridge some time before cooking so as to allow the meat to reach room temperature again prior to cooking.

Cook to taste and remove meat from the pan. Continue cooking the marinade until the onions become caramelized and serve with the meat.

Traditionally the Koreans serve this on a bed of rice, sometimes also wrapped in lettuce or cabbage leaves.


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