Korean Beef Bulgogi with Gochujang Glaze

Name: Korean Beef Bulgogi with Gochujang Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 14 oz beef ribeye steak; 2 tbsp gochujang (Korean red chili paste); 3 tbsp low-sodium soy sauce; 1.5 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp honey; 4 cloves garlic cloves; 1 tbsp fresh ginger; 1 cup short-grain white rice; 1 whole english cucumber; 0.5 cup kimchi; 2 stalks scallions; 1 tsp sesame seeds; 1 tbsp vegetable oil

Prep 20 min · Cook 25 min · Serves 2 · medium

Global Cuisine

Tender beef ribeye marinated in a complex blend of soy, sesame, and gochujang paste, then seared to caramelized perfection. Served with crispy garlic fried rice and kimchi-dressed cucumber salad for a bold, umami-rich dinner that balances heat, sweetness, and savory depth.

Ingredients

14 oz beef ribeye steak
2 tbsp gochujang (Korean red chili paste)
3 tbsp low-sodium soy sauce
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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