Ribeye Steak with Bulgogi Sauce

Man, so GOOD!! It was such a delightful dinner.


Bulgogi , made of thin slices of beef marinated with soy sauce base, is a beloved Korean dish that all Koreans grew up with. I remember my mom used to make it at least once a week for my family. She marinated overnight and stir-fried in a pan or cooked on a grill pan. We sometime went out to a restaurant for charcoal-grilled Bulgogi. It gave more flavor but the smoke got into the cloth and stayed that everybody around me would know what I ate when I walked by.

When I came to America 20 some years ago, there was no place to get thinly sliced beef so I ended up using a whole piece of steak. On busy days, I didn’t even marinate the meat, but the result was pretty satisfying. Since then, this became my version of bulgogi recipe. This is the rest of the story….

Note : The sauce recipe is classic but I used wild organic honey instead of sugar.


Ribeye Steak with Bulgogi Sauce


  • 2 pieces (8 oz each) ribeye steaks
  • Pink salt, black pepper
  • 2 tablespoons avocado oil
  • 1/2 medium size onion, sliced
  • 5-6 baby bella mushrooms
  • 1 scallion, cut diagonal or chopped

For the sauce :

  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons wild organic honey
  • 1 tablespoon mirin
  • 1 tablespoon garlic, minced
  • 1 tablespoon roasted sesame seeds
  • 1 tablespoon sesame oil
  • 1/4 teaspoon black pepper


  • In a small bowl, mix all the ingredients for the sauce and set aside.
  • Pat dry the meat with paper towel, trim the fat, and generously season on both sides with salt and black pepper.
  • Slice onion and baby bella mushrooms.
  • In a frying pan, add avocado oil and brown the meat for 1-2 minutes each side.
  • Remove from the pan and let it rest.
  • In the same pan, add onion and stir for 1 minute.
  • Add mushroom and stir for 2-3 minutes.
  • Add the sauce and bring it to a boil over medium heat for 3 minutes or until the sauce gets thicker but still watery.
  • Add scallion and stir gently.
  • Cut beef into bite size and put over warm rice. Or serve the whole piece.
  • Pour the sauce with vegetable over the rice.

6 thoughts on “Ribeye Steak with Bulgogi Sauce

  1. I can’t wait to try this! I used to work in an office building where the deli was run by a Korean lady. Every Tuesday was Bulgogi day! It was so good! I had it every week! I really haven’t had it since then though I’m sure I could find some close by since Houston has so many different restaurants. Nonetheless, I will be trying your recipe at home soon!

    Liked by 1 person

  2. OMGGG YOUR PHOTOS ARE SO GORGEOUS!! Also this plate – totally up my kind of alley! I will definitely try this in a few days for lunch!
    By the way, I am so loving your blog right now! Everything looks soooo delicious!


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