Korean Bulgogi Ribeye Bowl

Name: Korean Bulgogi Ribeye Bowl
Ingredients: Organic Ribeye Steak; Jasmine rice 3 cups cooked; Kimchi 1½ cups; Carrot 1½ cups julienne; Cucumber 1½ cups sliced; Scallions ½ cup sliced; Garlic 3 cloves grated; Ginger 1 tbsp grated; Soy sauce ½ cup; Mayonnaise ¾ cup; Garlic 2 cloves; Sesame oil 2 tbsp Gochujang 3 tbs; Gochujang 3 tbsp; Sesame seeds 2 tbsp

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Korean Bulgogi Ribeye Bowl made with tender, marinated ribeye, rice, and crisp vegetables. Savoury-sweet flavours with rich beefy depth.

Ingredients

Organic Ribeye Steak
Jasmine rice 3 cups cooked
Kimchi 1½ cups
Carrot 1½ cups julienne
Cucumber 1½ cups sliced
Scallions ½ cup sliced
Garlic 3 cloves grated
Ginger 1 tbsp grated
Soy sauce ½ cup
Mayonnaise ¾ cup
Garlic 2 cloves
Sesame oil 2 tbsp Gochujang 3 tbs
Gochujang 3 tbsp
Sesame seeds 2 tbsp

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Directions

Marinate ribeye with soy sauce, garlic, ginger, sesame oil and gochujang. Sear on one side, finish in 350°F oven for 5 minutes. Rest 10 minutes before slicing. Chef recommended steak temperature medium rare to medium 135–140°F.
Serve over rice with kimchi, vegetables and sesame seeds.

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Korean Bulgogi Ribeye Bowl