BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Bulgogi (Korean BBQ Rib Eye) Recipe by Tasty image

Provided by Jasmine Pak

Categories Lunch

Time 4h20m

Yield 4 servings

Number Of Ingredients 13

3 lb 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 cloves garlic
1 piece 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
white rice, for serving (optional)

Steps:

Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
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.
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.
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.
Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
Enjoy!

Nutrition Facts : Calories 1274 calories, Carbohydrate 32 grams, Fat 89 grams, Fiber 2 grams, Protein 88 grams, Sugar 23 grams