Serves 8
210 min
Korean Barbecue Beef Bulgogi
Recipe GLPR596fc8841a41bf
Tender rib eye beef marinated in a savory-sweet Korean soy-based sauce with sesame, garlic, and ginger, then quickly grilled and served with fresh lettuce wraps, white rice, kimchi, and hot bean paste. A quick and flavorful dish perfect for dinner.
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Ingredients
¼ cup soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon mirin
½ medium onion, grated
2 cloves garlic cloves, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame seeds, toasted
¼ teaspoon black pepper
1 pound rib eye steak, thinly sliced
romaine or bibb lettuce
1 cup cooked white rice
½ cup kimchi
4 teaspoons hot bean paste
Directions
In a medium bowl, combine the soy sauce, sugar, sesame oil, mirin, grated onion, minced garlic, grated ginger, toasted sesame seeds, and black pepper. Stir until the sugar dissolves completely.
Place the thinly sliced rib eye beef into a large shallow dish or zip-top bag. Pour the marinade over the beef and toss to coat evenly. Marinate in the refrigerator for at least 3 hours, or preferably overnight, for best flavor.
When ready to cook, preheat a grill, grill pan, or cast-iron skillet over high heat until very hot.
Remove the beef from the marinade, allowing excess marinade to drip off. Working in batches to avoid crowding, grill the beef slices for 1–2 minutes per side until the internal temperature reaches 145°F and the beef is caramelized and cooked through.
Transfer the cooked bulgogi to a serving platter. Arrange the romaine or bibb lettuce leaves, cooked white rice, kimchi, and hot bean paste on separate serving dishes or bowls.
To serve, have each diner place a lettuce leaf on their plate, add a spoonful of rice, top with bulgogi beef, kimchi, and a small dab of hot bean paste, then fold and eat.
