Literally translated to “fire beef”, this Korean dish is accentuated by a delicious ribeye from Myers Farm Beef.

April 30, 2020

Ingredients

  • 1 pound ribeye, thinly sliced to about 1/4 inch
  • 1/4 cup sliced green onion, plus more for garnish
  • 1 cup thinly sliced white onion
  • 3 cloves garlic, minced
  • 1/2 tablespoon minced ginger
  • 2 1/2 tablespoons white sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame oil
  • pinch salt and black pepper
  • kimchi and rice for serving - optional

Preparation

1.  Place beef in shallow container. Combine remaining ingredients in large bowl and pour over beef. Massage marinade into beef vigorously and let sit, covered, in refrigerator for 1 hour or overnight.

2.  Heat cast iron skillet or outdoor grill over medium-high heat. Cook beef 2 minutes or more, until slightly charred and tender. Serve over rice and top with kimchi for a traditional dish.

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Ingredients

  • 1 pound ribeye, thinly sliced to about 1/4 inch
  • 1/4 cup sliced green onion, plus more for garnish
  • 1 cup thinly sliced white onion
  • 3 cloves garlic, minced
  • 1/2 tablespoon minced ginger
  • 2 1/2 tablespoons white sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame oil
  • pinch salt and black pepper
  • kimchi and rice for serving - optional
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