“A wonderfully marinated Korean beef dish. Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.”
READY IN:
24hrs 10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 680.38 g boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
  • 19.71 ml sugar
  • 59.14 ml soy sauce
  • 3 clove garlic, crushed/chopped fine
  • 3 scallions, cut into 1-inch pieces
  • 1.23 ml pepper
  • 4.92 ml korean sesame oil

Directions

  1. Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
  2. Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!
  3. Preheat a large, heavy skillet over moderate heat for 2 minutes.
  4. Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
  5. Or, grill beef in very hot gas or electric broiler.
  6. Serve immediately with white sticky rice and an assortment of side dishes.

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