Korean Bulgogi is all about tender meat that has a decent amount of fat that can render for an amazing flavor combined with the marinade. You can use tri-tip, sirloin or flank steak as a substitute for this dish as well. As long as it’s marbled and you can slice the meat thinly. Bulgogi actually means “fire-meat” and is a common dish in Korea.
Korean Bulgogi Served With Jasmine Rice
- 2 lb Boneless Ribeye
- 1 tbsp Toasted sesame seeds
- Half Bundle of scallions chopped
- 4 cloves Garlic chopped
- 1/2 cup Soy sauce
- 1/4 cup Chili sesame oil
- 3 tbsp Brown sugar
- 1 inch piece of Ginger
- 1/2 Asian pear diced
- 1/2 tsp Cayenne pepper
- 1-2 tbsp Honey
- Salt To taste
- Create your bulgogi marinade by adding the listed ingredients above together and whisk. Place in the fridge for a minimum of 30 mins. This allows the flavors to be enhanced.
- During the time your marinade is in the fridge get your ribeye steak out and slice into ¼” thick strips. Side note, sit the steaks in the freezer for 20-30 mins so the meat hardens, this makes it easier to cut the meat into thinner slices.
- Now that your steaks are thinly sliced, place them in a bowl and add the marinade. Cover with plastic wrap and let it marinate for a minimum of 4 hours.
- When the time elapses strain the beef and separate it from the marinade. During this time get your get set up for the cook. I am using my charcoal kettle for this cook and placing my flat top cast iron griddle on top.
- Let the griddle warm up to a temp of 425-450 and add a tablespoon of avocado oil. Place the steak strips down and make sure they are lying flat. Sear for 2 mins and then flip them and sear for another 2 minutes. Check to make sure both sides have a nice sear and then remove.
- Have a bed of Jasmine rice on your dish and add the beef on top. Top with toasted sesame seeds and scallions.
- Serve and enjoy! This is one of my personal favorite dishes to make.