Untitled Recipe
Try this Untitled Recipe recipe, or contribute your own.
Try this Untitled Recipe recipe, or contribute your own.
- ground black pepper
- main
- ingredients
- 1
- 1/2
- onion
- 3
- 2
- green onion
- brown sugar
- 6
- cooking oil
- 1 tbsp minced garlic
- minced garlic
- soy sauce
- 1 tbsp toasted sesame seeds
- tbsp
- tsp
- 1 tbsp toasted sesame oil
- 1 tsp minced ginger
- toasted sesame seeds
- 1/8 tsp ground black pepper
- toasted sesame oil
- carrot
- 3 tbsp brown sugar
- 1/8
- g
- 1 tbsp cooking oil (i used rice bran oil)
- minced ginger
- red apple
- rice wine
- 800
- stalks
- ingredientsmain800 g rib eye (1.76 pounds) or top thinly sliced, 2mm to 3mm (1/8 inch) thickness 1 onion (130 g / 4.6 ounces), optional, peeled and thinly sliced 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced 1/2 carrot (55 g / 2 ounces), optional, peeled and thinly sliced 1 tbsp toasted
- main800 g rib eye (1.76 pounds) or top sirloin (or thinly sliced, 2mm to 3mm (1/8 inch) thickness 1 onion (130 g / 4.6 ounces), optional, peeled and thinly sliced 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced 1/2 carrot (55 g / 2 ounces), optional, peeled and thinly sliced 1 tbsp toasted
- 800 g rib eye (1.76 pounds) or top sirloin (or any tende thinly sliced, 2mm to 3mm (1/8 inch) thickness 1 onion (130 g / 4.6 ounces), optional, peeled and thinly sliced 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced 1/2 carrot (55 g / 2 ounces), optional, peeled and thinly sliced 1 tbsp toasted
- 800 g rib eye (1.76 pounds) or top sirloin (or any tende thinly sliced, 2mm to 3mm (1/8 inch) thickness
- rib eye
- (1.76 pounds) or top sirloin (or any tender prime thinly sliced, 2mm to 3mm (1/8 inch) thickness
- 1 onion (130 g / 4.6 ounces) optional, peeled and thinly sliced
- (130 g / 4.6 ounces) optional, peeled and thinly sliced
- 2 stalks green onion (55 g / 2 ounces) optional, thinly sliced
- (55 g / 2 ounces) optional, thinly sliced
- 1/2 carrot (55 g / 2 ounces) optional, peeled and thinly sliced
- (55 g / 2 ounces) optional, peeled and thinly sliced
- (i used rice bran oil)
- bulgogi marinade6 tbsp soy sauce (i use regular ki
- bulgogi marinade
- 6 tbsp soy sauce (i use regular kikkoman soy sauce) 3 tbs
- 6 tbsp soy sauce (i use regular kikkoman soy sauce)
- (i use regular kikkoman soy sauce)
- 2 tbsp rice wine (mirin)
- (mirin)
- 1 red apple (155 g / 5.5 ounces)
- (155 g / 5.5 ounces)
- 1/2 onion (80 g / 2.8 ounces)
- (80 g / 2.8 ounces)
- Carbohydrate 356.952307618819 g
- Cholesterol 763.056 mg
- Fat 507.324037187543 g
- Fiber 51.687068385717 g
- Protein 252.463259678499 g
- Saturated Fat 142.034301751747 g
- Serving Size 1 1 recipe (3570g)
- Sodium 1168.13246674917 mg
- Sugar 305.265239233102 g
- Trans Fat 39.5859320159175 g
- Calories 6849 calories
Step-by-step
- Prepare the ingredients: thinly slice the rib eye steak (800g), onion (130g), green onions (55g), and carrot (55g).
- In a bowl, mix the bulgogi marinade: 6 tbsp soy sauce, 3 tbsp brown sugar, 2 tbsp rice wine, 1 red apple (155g) and 1/2 onion (80g).
- Add the sliced rib eye to the marinade, ensuring all pieces are coated.
- Marinate the beef for at least 30 minutes (longer is better).
- Heat 1 tbsp of cooking oil in a pan or skillet over medium-high heat.
- Add the marinated rib eye and cook until browned on both sides and cooked to your desired doneness.
- Add the sliced onion, green onion, and carrot to the pan and stir-fry until softened.
- Serve and enjoy!
My Delicious and Easy Rib Eye Bulgogi
As a busy working mom, I always look for recipes that are both delicious and quick to make. This Rib Eye Bulgogi recipe has become a staple in our household. It's flavorful, satisfying, and surprisingly easy to whip up even on a hectic weeknight. The thinly sliced rib eye cooks incredibly fast, and the vibrant marinade adds a burst of sweetness and savory depth that everyone loves. This recipe is incredibly versatile; feel free to adjust the ingredients to your liking. I sometimes add a touch of gochujang (Korean chili paste) for a spicy kick, and other times I omit the carrots altogether depending on what I have on hand. The beauty of this dish lies in its simplicity and adaptability.
The most time-consuming part of this recipe is actually prepping the ingredients—thinly slicing the beef and vegetables. However, even this step is manageable if you have a mandoline slicer or a very sharp knife. I usually do this prep work while the kids are doing their homework, multitasking to save time and energy. Once the ingredients are prepped, the cooking process is remarkably fast. The marinade does most of the work, tenderizing the beef and infusing it with delicious flavor. I use a good quality soy sauce, but any kind will do. The addition of rice wine (mirin) adds a subtle sweetness that balances the savory soy sauce perfectly. And the red apple adds an unexpected but welcome layer of complexity and sweetness.
Beyond the ease and deliciousness, this Rib Eye Bulgogi is also a crowd-pleaser. My husband loves it, my kids devour it, and it's even impressed a few dinner guests. It's a great meal for a casual weeknight dinner, a special occasion, or even a potluck. The leftovers are just as delicious the next day, making it a perfect dish for meal prepping. I often make a double batch and enjoy it throughout the week. Sometimes I serve it with steamed rice and a side of kimchi for a complete Korean-inspired meal, while other times I just enjoy it on its own. The versatility of this dish allows me to adapt it to different situations and moods.
This recipe is more than just a meal; it's a testament to how simple, flavorful food can fit even the busiest of schedules. It’s a celebration of efficiency and taste, two things every busy mom appreciates. The process is easy, the outcome is delicious, and the cleanup is minimal—what more could you ask for? I encourage you to try this recipe and make it your own. Adjust the ingredients, experiment with different marinades, and most importantly, enjoy the delicious results. It's a recipe that keeps on giving, both in terms of taste and convenience.
The secret to truly great bulgogi is not just in the marinade but also in the quality of the meat. I prefer to use rib eye for its rich marbling and tenderness, but top sirloin or even a good quality flank steak would also work well. The key is to get the meat thinly sliced—this ensures even cooking and a tender, juicy result. If you’re short on time, you can have your butcher slice the meat for you. It's a small investment that pays off in the end. And don't be afraid to experiment with different vegetables. The basic recipe uses onion, green onion, and carrot, but feel free to add other vegetables like bell peppers, mushrooms, or zucchini. The possibilities are endless!
Ultimately, cooking shouldn’t be a chore; it should be a joyful experience. This recipe embodies that philosophy. It’s a quick, easy, and delicious meal that leaves you with more time to focus on the things that truly matter—family, friends, and everything else that makes life wonderful. So, gather your ingredients, put on some music, and let the culinary magic happen! You’ll be surprised at how simple it is to create a truly delicious and memorable meal, even on a busy weeknight. I truly hope you enjoy this recipe as much as my family and I do!
