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.
- Author
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.