Description
A juicy, flavor-packed ribeye steak marinated in classic Korean BBQ ingredients, grilled to perfection and topped with sesame and green onions.
Ingredients
Scale
- 2 ribeye steaks (about 1 inch thick)
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon black pepper
- Sesame seeds for garnish
- Chopped green onions for garnish
- Optional: 1 tablespoon honey for added sweetness
- Optional: 1 teaspoon red pepper flakes for extra heat
- Optional: 1 cup sliced mushrooms
- Optional: 1/2 cup thinly sliced onions
Instructions
- In a bowl, mix soy sauce, sesame oil, rice vinegar, gochujang, brown sugar, garlic, ginger, and black pepper until well combined.
- Place ribeye steaks in a large resealable bag or dish, pour in marinade, cover and refrigerate for at least 2 hours or overnight.
- Remove steaks from the fridge and let them come to room temperature for 30 minutes.
- Preheat grill to high heat or a grill pan to medium-high heat.
- Remove steaks from marinade, let excess drip off, and place on the grill.
- Grill 4–5 minutes per side for medium-rare, or adjust for desired doneness (135°F/57°C internal temp).
- Remove from grill and let rest for 5 minutes.
- Slice against the grain, garnish with sesame seeds and chopped green onions, and serve immediately.
Notes
Preheat your grill properly and avoid moving the steaks around during cooking to develop a great crust. Don’t skip the resting step after grilling for juicier results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Korean BBQ, ribeye, grilled steak, gochujang, Korean recipe