Bulgogi is a Korean specialty, often served as a main course or as an appetizer to be wrapped in lettuce leaves. Either way, stupendously good.

Barbecued Rib Eye (Bulgogi)
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Korean
Serves: 4
  • 2 pounds beef rib eye; thinly sliced
  • 1/2 Cup soy sauce
  • 1/2 Cup mirin (sweet rice wine)
  • 1/4 Cup sake
  • 1/4 Cup sugar
  • 1 1/2 Tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 Asian pear; peeled and grated
  • 3 Tablespoons chopped garlic
  • 3 green onions; chopped
  • 1 piece ginger root (1/2 inch long); grated
  • 1/2 teaspoon freshly-ground black pepper
  1. Combine soy sauce, mirin, sake, sugar, sesame oil, sesame seeds, pear, garlic, onions, ginger root and pepper and chill 2 hours.
  2. Add meat to marinade, cover and refrigerate 3 to 4 hours.
  3. Drain meat, discarding marinade.
  4. Place beef on bulgogi grill pan set over hot coals or, on bulgogi grill pan for stove set over medium-high heat.
  5. Cook until meat is browned on both sides and cooked through, 3 to 10 minutes, depending on thickness of slices.
Nutrition Information
Serving size: each serving Calories: 386 Fat: 19g Carbohydrates: 16g Sodium: 658mg Fiber: 0.36g Protein: 36g Cholesterol: 100mg

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