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.