Bulgogi (Korean BBQ Rib Eye)
Can’t get enough of BTS? Try one of J-Hope’s favorite foods: Bulgogi (Korean BBQ Rib Eye). It’s one of the most popular types of Korean barbecue meats and goes great with rice. You can’t go wrong with bulgogi!
Instructions
- 1
Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
- 2
In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
- 3
Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
- 4
Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1–2 minutes, until browned on the other side.
- 5
Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
- 6
Enjoy!
Recipe from tasty.co
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Ingredients (13)
- •3 pounds marbled rib eye steak, thinly sliced
- •1 medium white onion, roughly chopped, plus 1, thinly sliced, divided
- •1 Asian pear, peeled, cored and chopped
- •10 garlic cloves
- •1 1-inch piece of ginger, peeled
- •½ cup light brown sugar
- •½ cup soy sauce
- •⅓ cup sesame oil
- •2 teaspoons freshly ground black pepper
- •4 green onions, roughly chopped, plus 1, chopped, divided
- •Vegetable oil, for cooking
- •2 teaspoons toasted sesame seeds
- •Steamed white rice, for serving (optional)