Bolgogi Ribeye

April 30, 2020

Kory Cheshier

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

Kory Cheshier

Ingredients

1pound ribeye, thinly sliced to about 1/4 inch

1/4cup sliced green onion, plus more for garnish

1cup thinly sliced white onion

3cloves garlic, minced

1/2tablespoon minced ginger

2 1/2tablespoons white sugar

4tablespoons soy sauce

2tablespoons sesame seeds

2tablespoons 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.