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92% would make again

Bulgogi (Korean BBQ Rib Eye)

featured in I Recreated Some Of BTS' Favorite Foods

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!

Jasmine Pak
Tasty Team
May 10, 2021
Total Time

4 hr 20 min

4 hr 20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Total Time

4 hr 20 min

4 hr 20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 4 servings

  • 3 lb marbled rib eye steak (1.3 g), 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 (100 g)
  • ½ cup soy sauce (120 mL)
  • ⅓ cup sesame oil (80 mL)
  • 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)

Nutrition Info

  • Calories 1274
  • Fat 89g
  • Carbs 32g
  • Fiber 2g
  • Sugar 23g
  • Protein 88g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

for 4 servings

  • 3 lb marbled rib eye steak (1.3 g), 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 (100 g)
  • ½ cup soy sauce (120 mL)
  • ⅓ cup sesame oil (80 mL)
  • 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)

Nutrition Info

  • Calories 1274
  • Fat 89g
  • Carbs 32g
  • Fiber 2g
  • Sugar 23g
  • Protein 88g

Estimated values based on one serving size.

Preparation

  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!

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