Korean Bulgogi-Glazed Ribeye
Ribeye steaks with a savory bulgogi glaze; bold Korean-inspired flavors in a quick dinner.
- Prep Time: 25 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 ribeye steaks, about 6 oz each
- ½ 1/4 cup soy sauce
- 1 tbsp brown sugar
- ½ tbsp sesame oil
- 1 cloves garlic, minced
- ½ tsp grated ginger
- ½ tbsp rice vinegar
- ½ tbsp gochujang
- ½ 1/4 cup grated Asian pear
- ½ tbsp sesame seeds
- ½ tbsp neutral oil
- ½ 1/2 tsp black pepper
Instructions
- Whisk marinade ingredients (soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, Asian pear) until smooth and glossy, about 1 minute.
- Place steaks in a dish; pour half of the marinade over; marinate 20 minutes.
- Heat 1 tbsp neutral oil in a skillet over medium-high heat until shimmering, about 2 minutes.
- Sear steaks 4-5 minutes per side for medium-rare; brush with glaze during the last minute for a caramelized crust.
- Rest 5 minutes; slice against the grain and drizzle with the remaining glaze; sprinkle sesame seeds.
Chef’s Pro Tips
- Pat the steaks dry before cooking for a better crust.
- Let the meat rest before slicing.
- Use Asian pear in the glaze for natural sweetness and tenderness.
- Adjust heat with extra gochujang if you like it spicer.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 42g |
| carbohydrates | 12g |
| fat | 26g |
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