Best 2 Bulgogi Korean Bbq Rib Eye Recipe By Tasty Recipes

**Bulgogi, a Korean BBQ Delight: A Culinary Journey into Sweet and Savory Flavors**

Bulgogi, a quintessential Korean dish, is a lip-smacking grilled meat that tantalizes taste buds with its sweet and savory flavors. This delectable dish is typically prepared with thinly sliced rib eye steak, marinated in a blend of soy sauce, garlic, ginger, sesame oil, and other seasonings, which imbue the meat with an explosion of umami. Bulgogi can be cooked over a grill or in a pan, and is often served with a variety of accompaniments such as rice, lettuce, and various sauces. In this article, we present a collection of Bulgogi recipes that explore different variations of this beloved Korean dish. From the classic Bulgogi made with rib eye steak to creative interpretations using chicken, pork, and tofu, these recipes offer a culinary adventure that will satisfy every palate. So, prepare your taste buds for a journey into the world of Bulgogi, where sweet and savory flavors dance harmoniously in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Bulgogi (Korean BBQ Rib Eye) Recipe by Tasty image

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!

Provided by Jasmine Pak

Categories Lunch

Time 4h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Korean-style BBQ Beef Recipe by Tasty image

Here's what you need: ribeye steak, onion, garlic cloves, pear, spring onions, brown sugar, black pepper, soy sauce, sesame oil, canola oil, sesame seed, cooked rice, Banchan (Korean side dishes)

Provided by Alvin Zhou

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 ½ lb ribeye steak, or any other well-marbled, tender cut
1 onion, 1/2 roughly chopped and 1/2 thinly sliced
3 cloves garlic cloves
½ pear, peeled and roughly chopped
3 spring onions, 1 cut into pieces and 2 sliced into 1/4-inch rounds
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
1 tablespoon canola oil
1 teaspoon sesame seed, for serving
2 cups cooked rice, for serving
Banchan (Korean side dishes), for serving (optional)

Steps:

Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
Heat the canola oil in a large skillet over high heat. Pat the meat dry.
Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
Serve with rice and side dishes.
Enjoy!

Nutrition Facts : Calories 1281 calories, Carbohydrate 92 grams, Fat 71 grams, Fiber 5 grams, Protein 67 grams, Sugar 21 grams

Tips:

For the best bulgogi, use thinly sliced rib eye steak. You can also use flank steak or skirt steak, but rib eye is the most tender.
Marinate the steak for at least 30 minutes, but no longer than 24 hours. This will allow the flavors to penetrate the meat.
If you don't have time to marinate the steak, you can still make bulgogi. Just cook the steak over high heat for a few minutes per side, or until it is cooked to your desired doneness.
Serve bulgogi with rice, noodles, or vegetables. You can also use it as a filling for tacos or burritos.

Conclusion:

Bulgogi is a delicious and easy-to-make Korean dish that is perfect for any occasion. It is a great way to use up leftover steak, and it can also be made with chicken, pork, or tofu. No matter how you make it, bulgogi is sure to be a hit with your family and friends.