1poundthinly sliced ribeye (I went to the Asian mart to buy this thinly sliced ribeye. They have it cut specifically for bulgogi but if you don't have an Asian mart aroundyou can easily thinly slice your own ribeye)
1/3cuplow sodium soy sauce
1/4tspred pepper flakes
1/2onion,sliced into half moon slivers
5clovesof garlic,minced or sliced
2stalks of green onions,cut into 1/2-inch lengths
In a medium bowl, whisk together soy sauce, sesame oil, sugar, and red pepper flakes.
Place the ribeye, onion slivers, garlic, and green onions into a large Ziploc bag.
Pour the liquid into Ziploc bag, seal it, then gently massage the liquid all over the meat, making sure it all gets coated in the mixture.
Place in refrigerator to marinate for an hour, or even overnight.
In a frying pan, heat up a little bit of oil then gently add a few slices of the marinated meat to the pan and cook until meat is cooked through - should be fairly quick since they're so thin.
This is optional, but I took the remainder of the sauce from the Ziploc bag, poured it into the frying pan with the pan juices of the cooked meat and reduced it down until it was a thick, syrupy, consistency, about 15 minutes. I then poured that sauce on top of my bulgogi and steamed white rice.
Serve over steamed white rice!
Amount Per Serving (1 serving)
Calories 315Calories from Fat 162
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.