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!
Cook Time
10 minutes
Total Time
4 hr 20 min
Yield
4 servings
Ingredients
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
How to Make It
1. Step
Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
2. Step
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. Step
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. Step
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. Step
Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
