Gochujang Bulgogi
This Korean bulgogi gets incredible flavor from marinating in a sweet and spicy gochujang sauce. The tender slices of ribeye are delicious wrapped in lettuce or served over rice.
Ingredients
Marinade Ingredients:
- 1/4 cup gochujang
- 3 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced onion
- 1 tablespoon grated ginger
- 1 tablespoon sesame seeds
Bulgogi Ingredients:
- 1 pound ribeye steak, thinly sliced
- Lettuce leaves, for serving
- Cooked rice, for serving
Instructions
- In a large bowl, combine the marinade ingredients and mix well.
- Add the sliced ribeye and stir to coat in the marinade. Cover and refrigerate for 2-4 hours.
- Remove the meat from the marinade, scraping off any chunks. Grill or broil for 2-3 minutes per side until cooked through.
- Serve wrapped in lettuce leaves with rice. Enjoy!