Grilled Bulgogi Beef, pronounced "buul-GOH-ghee," originated in Korea a very, very long time ago, but luckily you still get to enjoy this delicious discovery today! The fatty, juicy ribeye is soaked in a sweet and savory sauce that also brings a little bit of spice. The marinated meat is grilled until it's nice and crispy and then served on a bed of fluffy rice and loaded with sour kimchi, sweet red cabbage, crisp cucumbers, fresh bean sprouts, and a little more spice thanks to a drizzle of sriracha sauce. Grilled Bulgogi Beef is a blast from the past that brings an explosion of flavor!
IngredientsFor the beef: • 4 tablespoons soy sauce • 4 tablespoons honey • 2 tablespoons brown sugar • 1 tablespoon red pepper flakes • 4 cloves garlic, finely minced • 1 tablespoon sesame oil • 1 1/2 pounds Ribeye or top sirloin, thinly sliced to 1/8-inch thickness • 1 small sweet onion, very thinly sliced • green onion, to taste, finely chopped For serving: • 4 cups rice, cooked • 1 1/2 cups kimchi • 1 cup red cabbage • 1 cup cucumbers, sliced • 1 cup bean sprouts • sriracha sauce, optional, to taste
In a small bowl, combine the soy sauce, honey, brown sugar, red pepper flakes, garlic, and sesame oil.
In a shallow baking dish, arrange the meat in a single layer. Place the sweet onions on top of the meat.
Pour the sauce over the top of the onions and meat and marinate in the fridge for at least 2 hours or up to overnight.
Preheat the grill to high heat.
Place the marinated meat on the oiled grill and cook until thoroughly cooked and the edges are crispy, for about 5-7 minutes.
Transfer the cooked meat to a serving platter and sprinkle it with green onions.
To plate the bowls, layer starting with the rice, then meat, kimchi, cabbage, cucumbers, sprouts, and a drizzle of sriracha sauce.