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Restaurants›Baekjeong Temple City›Ribeye Bulgogi Recipe

Ribeye Bulgogi Recipe

Name: Baekjeong Temple Citys Ribeye Bulgogi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 0.75 cups soy sauce (reduced-sodium); 3 tbs brown sugar; 2 tbs rice wine (mirin); 2 tsp sesame oil; 4 tsp garlic cloves, minced; 2 tsp fresh ginger, grated; 0.5 cups Asian pear or Bosc pear, grated (or 1/4 cup pineapple, pureed); 1 tsp gochujang (Korean chili paste) - optional for heat; 1 tbs toasted sesame seeds; 0.5 tsp black pepper; 1 lbs ribeye steak, well-marbled, partially frozen for easier slicing; 1 medium yellow onion, cut into thin half-moons; 3 stalks scallions (green onions), thinly sliced on diagonal; 0.5 cup carrot, julienned (optional); 0.75 cup shiitake or button mushrooms, sliced (optional); 1 tsp vegetable oil or neutral oil; 1 tsp butter (optional, for finishing); 3 cups steamed rice or lettuce leaves, for serving; 1 stalk extra scallions, thinly sliced; 0.5 tbs sesame seeds, extra for garnish; 0.5 cup kimchi (optional, side)

Inspired by Baekjeong Temple City

Time1h

Serves4

Make Ribeye Bulgogi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Sauce

3/4 cups soy sauce (reduced-sodium)

3 tbs Brown sugar

2 tbs rice wine (mirin)

2 tsp Toasted sesame oil

4 tsp Garlic cloves, minced

2 tsp Fresh ginger, grated

1/2 cups Asian pear or Bosc pear, grated (or 1/4 cup pineapple, pureed)

1 tsp gochujang (Korean chili paste) - optional for heat

1 tbs toasted sesame seeds

1/2 tsp black pepper

Beef & Vegetables

1 lbs ribeye steak, well-marbled, partially frozen for easier slicing

1 medium yellow onion, cut into thin half-moons

3 stalks scallions (green onions), thinly sliced on diagonal

1/2 cup carrot, julienned (optional)

3/4 cup shiitake or button mushrooms, sliced (optional)

Finishing & Serving

1 tsp vegetable oil or neutral oil

1 tsp butter (optional, for finishing)

3 cups steamed rice or lettuce leaves, for serving

1 stalk extra scallions, thinly sliced

1/2 tbs sesame seeds, extra for garnish

1/2 cup kimchi (optional, side)

Method

Marinade & Sauce

Prepare marinade

In a large bowl, combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated pear (or pureed pineapple), gochujang (if using), toasted sesame seeds, and black pepper. Whisk until sugar is mostly dissolved and ingredients are homogenous.

Taste and adjust

Taste a small spoonful of the marinade and adjust sweetness, salt, or heat as desired — add up to 1 tablespoon more brown sugar for sweetness or another 1 teaspoon gochujang for more spice.

Beef & Vegetables

Slice ribeye

Place ribeye in the freezer for 25–35 minutes until slightly firm but not frozen solid. Using a sharp knife, slice the steak across the grain into very thin slices (about 1/8-inch thick). Aim for uniform pieces for even cooking.

Combine beef and vegetables with marinade

Add the sliced ribeye, thinly sliced yellow onion, julienned carrot, and sliced mushrooms (if using) to the bowl with marinade. Toss thoroughly to coat all pieces. Refrigerate and marinate at least 30 minutes and up to 4 hours. Stir in the sliced scallions during the last 10 minutes of marinating to keep them bright.

Finishing & Serving

Preheat and cook

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 teaspoon vegetable oil and swirl. Add marinated beef and vegetables in a single layer (work in batches if needed to avoid steaming). Spread pieces out and let sear undisturbed for 45–60 seconds to develop color, then stir / toss and continue cooking another 1–2 minutes until edges are nicely caramelized but beef remains tender. Total cooking time per batch ~2–3 minutes.

Finish with butter and scallions

If desired, add 1 teaspoon butter to the hot pan and toss to gloss the meat. Add extra sliced scallions and toss for 10–15 seconds to soften slightly.

Assemble and garnish

Transfer the cooked bulgogi to a serving platter. Sprinkle with additional toasted sesame seeds and extra scallion. Serve immediately with steamed rice or lettuce leaves for wrapping, and kimchi on the side.

Storage

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat quickly in a hot skillet for best texture; avoid microwaving for long periods or beef will toughen.