Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons soy sauce
  • 2 tablespoons gochujang (Korean fermented chili paste)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey (or use brown sugar)
  • 1 teaspoon fresh chopped ginger
  • 3 cloves garlic minced
  • 1 tablespoon red pepper flakes
  • Black pepper to taste
  • 1 spicy red pepper minced (optional, for hotter bulgogi sauce)
  • 1.5 pounds ribeye steak, sliced thinly or cubed ((You can use other cuts of beef. See recipe notes.))
  • FOR SERVING: (Spicy red pepper flakes, sliced green onion, sliced hot peppers, toasted sesame seeds, hot sauce to taste)

Instruction

  • Whisk all of the bulgogi sauce ingredients together in a large bowl.
  • Add the sliced ribeye steak and marinate the beef for at least 30 minutes, or overnight for more flavor development.
  • Heat your grill, cast iron grill pan or wok to medium high heat with a lightly oiled surface. Grill or stir fry the beef for 5-6 minutes for medium-rare, stirring or flipping often, or longer until done to your liking.
  • Garnish with green onions, sliced peppers, red chili flake and toasted sesame seeds. Serve and enjoy!