Longing the experience of grilling with simple, and powerful flavors, the Korean grilled ribeye was born. A quick marinade of spices, vegetables, and sauces, this steak transforms from the classic beefy behemoth into a drool-inducing treat. Heat, sweet, and savory come together, and they are here for you.
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Created from Desire
Korean BBQ has become an exciting outing, growing much more throughout Phoenix. I’m not even sure which part is my favorite: the variety of prepared meats, the experience of grilling tableside, the multitude of banchan (side dishes and toppings), or clearing out my sinuses with everything spicy.
The Flavors of the Marinade
You may be familiar with making bulgogi, kalbi, or other Korean marinades and preparations. This is none of those. The Korean grilled ribeye recipe was made based on my experiences and flexibility for the general public.
I don’t know about you, but I can’t grab Asian pears whenever I’m feeling it! Sidestepping some of the traditional ingredients, this combination of flavors and sweetness works really well with the ribeye steak, reminding you of the familiar.
Korean Grilled Ribeye Marinade
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1″ ginger, minced
- 1/2 C soy sauce
- 2 tbsp kimchi brine (from a jar of kimchi)
- 1 tbsp brown sugar
- 1 tbsp sesame seeds
The kimchi brine might be the ingredient you question – where can I find that?? Well, good thing you asked. It’s the pickling brine from a jar of kimchi (which goes SO well with this steak, by the way). It’s a sweet and tangy brine that ties in all of the flavors and helps tenderize the steak.
[ You will want to buy kimchi anyway because you’ll need to make this Kimchi Potato Salad ]
Best Way to Cook
The steak is wet with a sticky marinade. Searing this on a skillet or a griddle would not give you the best results for a crust. Fire up your grill for searing, and simply flip every 30 seconds. You’ll build a crust and control the momentum of temperature by flipping, ensuring the correct overall temperature.
Optional: Gochujang Sauce
This really shouldn’t be optional, because it’s so dang tasty. Plus you’ll need it for the potato salad, so grab some:
Spoon a few tablespoons into a little bowl and add a splash of water, until it’s the consistency of ketchup. The amount of water will vary depending on how thick the gochujang is. You can always add more gochujang… never hurts to have extra sauce!
Frequently Asked Questions
Do I have to use ribeye? No, you sure don’t. Skirt steaks would probably be my backup. This recipe accommodates 2-3lb of beef. The ribeyes I use are from Omaha Steaks, large and consistent in quality every time.
How long should I let it marinade? At least two hours, up to overnight.
Can I substitute kimchi brine? You may, but you’ll lose important flavor notes and it’s not easily replicated. Asian pear puree is the traditional ingredient, but it’s not the most accessible. I would recommend apple cider vinegar, but again, it won’t be the same.
Low sodium soy sauce? There’s no salt in my recipe for a reason, so take that into consideration if you use lower sodium.Print