Korean Bulgogi Ribeye Bowl
Korean Bulgogi Ribeye Bowl
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
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.