Korean Beef Bulgogi over Garlic Rice

Korean Beef Bulgogi over Garlic Rice Recipe

Steak Ingredients

1.5 lbs. ribeye steak
1/2 a small pear, peeled and coarsely grated
1/4 cup lite soy sauce
2 Tbsp. brown sugar
2 Tbsp. toasted sesame oil
4 cloves garlic minced
1 Tbsp. fresh grated ginger
1 Tbsp. gochujang sauce
2 Tbsp. vegetable oil
2 green onions chopped
1 tsp. sesame seeds

Directions

Step 1: Wrap steak in plastic wrap and place in freezer for 30 minutes. Remove from freezer and cut into 1/4-inch strips.

Step 2: Combine all ingredients minus vegetable oil, green onion, and sesame seeds. Pour mixture over steak and marinate for at least 2 hours.

Meanwhile, about 15 minutes before starting the steak, start to make the rice (recipe below).

Step 3: Heat cast iron skillet over medium high heat with vegetable oil. Working in batches, sear ribeye in a single layer until charred and cooked through, about 2-3 minutes on each side. Remove from heat and top with green onions and sesame seeds. Serve over rice.

Garlic Rice Ingredients

1 Tbsp. butter
1 Tbsp. olive oil
1 cup rice
4 cloves garlic sliced
2 cups chicken stock

Step 1: In a sauce pan, combine butter and oil over medium heat until butter is melted. Add garlic and cook for one minute. Add rinsed rice and cook until translucent. Add chicken broth, bring to boil, put on lid, turn heat to medium low, and cook 20-25 minutes.