Beef Rib Eye Bulgogi



Introduction

Bulgogi is a Korean-style grilled or roasted dish made of thin, marinated slices of beef. The literal meaning of Bulgogi is fire meat, and the name is derived from the meaning of fried meat in the past and its meaning gradually changed to seasoned meat. Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Sirloin, rib eye or briskets are frequently used cuts of beef for the dish. This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat.

Beef Rib Eye Bulgogi is made with rib eye and also marinated to enhance its flavor and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients such as onions and especially pear puree.  If you want, you can put various ingredients such as onion, mushroom, and noodles and cook them together.  Bulgogi is a traditional Korean beef dish which is often served at special occasions and parties although it can be part of daily dining.



Cooking Directions


Thawing


Place KBBQ brand Ribeye Bulgogi in the refrigerator for about 24 hours or place unopened package under cool running water until thawed, approximately 15 – 30 minutes. Use immediately (DO NOT RE-FREEZE).


Cooking


Grill on a charcoal or pan fry in a skillet over a high heat until caramelized. Maximize caramelization by flipping as infrequently as possible.

Add sliced onion, shitake mushroom and other vegetables as desired. Don’t put too many mushrooms because it will produce too much liquid.

Serve with bowl cooked rice or make “Ssam” by wrapping a piece of meat in leafy lettuce.