Korean-marinated Ribeye* Recipe

Marinate the beef

In a bowl combine 1/4 cup soy sauce, 2 tbs mirin, 1 tbs brown sugar, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbs sesame oil, 1 tbs gochujang and 1/2 tsp freshly ground black pepper. Whisk until sugar dissolves. Add the thinly sliced ribeye and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours (do not over-marinate or the soy will overly salt the meat).

Cook the ribeye

Heat a grill pan or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and spread. Shake excess marinade from the beef and sear slices in a single layer (work in batches to avoid steaming). For thin slices, cook 20–45 seconds per side until just browned and slightly caramelized (medium-rare to medium). Transfer to a warm plate and tent with foil to rest while you finish other components.

Form the rice into small patties: evenly divide 2 cups chilled cooked short-grain rice into 6 portions (about 1/3 cup each). Press each portion firmly into a compact round patty (about 2.5–3" diameter, 1/2" thick). Mix the rice lightly with 1 tbs toasted sesame seeds and 1/4 tsp salt before forming, if desired.

Crisp the rice: heat a nonstick skillet over medium-high and add 3 tbs neutral oil, swirling to coat. Add rice patties and press gently with a spatula to ensure contact. Fry until deep golden and crisp on the bottom, 3–5 minutes. Carefully flip and crisp the other side 2–4 minutes. Transfer to a paper towel-lined rack to drain and keep warm.

Prep: have carrot, zucchini, red bell pepper, and onion julienned and scallions separated (whites vs greens).

Sauté: heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add 1 tsp minced garlic and the white parts of the scallions; cook 20–30 seconds until fragrant. Add the julienned carrot and onion and stir-fry 1–2 minutes, then add zucchini and bell pepper and continue to toss 1–2 minutes until vegetables are crisp-tender.

Season: add 1 tsp soy sauce, 1/2 tsp sesame oil, and salt & pepper to taste. Stir to combine and remove from heat. Finish with the sliced scallion greens.

Make the sauce: in a small bowl whisk together 2 tbs gochujang, 1 tsp rice vinegar, 1 tsp honey (or sugar), 1/2 tsp sesame oil and 1 tbs water. Adjust sweetness or acidity to taste. The consistency should be spoonable but not watery.

Poach or soft-boil quail eggs: bring a small pot of water to a gentle simmer. Carefully lower quail eggs into simmering water and cook for 2 minutes for soft-set yolks. Remove with a slotted spoon and transfer to an ice bath for 1 minute. Gently peel and keep warm. (Alternatively, fry quail eggs sunny-side-up in a nonstick skillet for 1–1.5 minutes.)

Assemble plates: place one sesame crispy rice patty per serving on each plate. Top each patty with a small mound of sautéed julienne vegetables. Arrange several slices of the grilled ribeye on top or alongside. Place 1–2 peeled quail eggs atop the beef or vegetables. Spoon 1–2 teaspoons of gochujang sauce over the meat and vegetables, and garnish with toasted sesame seeds and sliced scallion greens. Add pickles and a wedge of lime on the side if using.

Serve: serve immediately while rice is crisp and beef is warm. Offer extra gochujang sauce on the side.