Korean Bulgogi Roasted Beef Ribeye

Name: Korean Bulgogi Roasted Beef Ribeye
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb (680 g) beef ribeye steak, 1½ inches thick, patted dry; ⅓ cup (80 ml) soy sauce; ½ medium pear (150 g) Korean pear or Asian pear, ripe, peeled, cored, and grated; 6 cloves (30 g) garlic cloves, fresh, minced; 1 tbsp (15 g) fresh ginger root, peeled and minced; 3 tbsp (45 ml) dark sesame oil; 2 tbsp (25 g) packed brown sugar; 2 tbsp (30 ml) mirin (sweet rice wine); 3 stalks (30 g) scallions (green onions), chopped (white and light green parts); 2 tbsp (18 g) sesame seeds, toasted; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A elegant roasted beef ribeye infused with the sweet, savory, and aromatic flavors of Korean bulgogi. The beef marinates in a blend of soy sauce, pear, garlic, sesame, and ginger, then roasts until medium-rare and tender. Serve sliced with rice and kimchi for a restaurant-quality meal at home.

Prep: 20 min
Cook: 25 min
Wait: 8 hr
Total: 8 hr 45 min
Makes: 4 servings (1 ribeye steak)

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Steps

Before you start

Remove the ribeye from the refrigerator 30 minutes before roasting to bring it close to room temperature
Preheat your oven to 400°F (200°C) about 15 minutes before cooking
Gather all marinade ingredients so they're ready to combine
Have an instant-read meat thermometer on hand to check doneness

1
Make the marinade
- In a bowl, whisk together the soy sauce, grated pear, minced garlic, minced ginger, sesame oil, brown sugar, mirin, and the white and light green parts of the scallions.
- Stir until the brown sugar dissolves completely.
- The marinade should be smooth and fragrant, with visible specks of ginger and garlic throughout.
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Ready when: Brown sugar is fully dissolved and mixture is well combined
Tip: Don't skip grating the pear fresh—its natural sugars and enzymes tenderize the beef and add authentic depth to the marinade
2
Marinate the beef
- Pat the ribeye dry with paper towels and place it in a large zip-top bag or shallow baking dish.
- Pour the marinade over the beef, making sure all surfaces are coated.
- If using a bag, seal it and massage gently to distribute the marinade.
- If using a dish, turn the steak to coat both sides.
- Refrigerate for 8 hours or overnight (up to 24 hours is fine).
- The longer it marinates, the more tender and flavorful the beef becomes.
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Ready when: Beef is evenly coated and has sat in marinade for at least 8 hours
Tip: Marinate overnight if possible for the deepest bulgogi flavor, but even 8 hours makes a significant difference
3
Bring steak to room temperatureOven 400°F / 205°C
- Remove the ribeye from the refrigerator 30 minutes before cooking.
- Place it on a clean cutting board and let it sit uncovered at room temperature.
- This allows the beef to cook more evenly throughout.
- While the steak rests, preheat your oven to 400°F (200°C).
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Ready when: Steak feels cool but not cold to the touch, and oven has reached 400°F (200°C)
Tip: Don't skip this step—a cold steak will develop an uneven crust and may not cook to your desired doneness
4
Sear the beef
- Remove the steak from the marinade, letting excess drip back into the bag.
- Reserve the marinade.
- Season the beef generously on both sides with kosher salt and freshly ground black pepper.
- Heat an oven-safe skillet (12 inches) over medium-high heat for 2 minutes until very hot.
- Add the steak and sear for 2–3 minutes per side until a deep brown crust forms.
- Do not move the steak while searing—let it sit undisturbed to develop color.
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Ready when: Both sides have a deep mahogany brown crust; meat does not stick when you try to flip
Tip: Make sure the skillet is properly heated before adding the steak, and resist the urge to move it around—patience creates the crust
5
Roast the steakOven 400°F / 205°C
- Transfer the seared skillet to the preheated 400°F (200°C) oven.
- Roast for 12–15 minutes, depending on your preferred doneness.
- For medium-rare (130–135°F or 54–57°C internally), aim for the shorter end of the range.
- Use an instant-read thermometer inserted into the thickest part of the steak, avoiding bone or fat, to check the temperature.
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Ready when: Internal temperature reaches 130–135°F (54–57°C) for medium-rare
Tip: Start checking the temperature at 12 minutes; every steak is slightly different, and overcooking a premium ribeye is easy to avoid with a thermometer
6
Rest and glaze
- Remove the steak from the oven and place it on a cutting board.
- Let it rest for 5 minutes without covering it.
- During this time, gently warm the reserved marinade in the skillet over medium heat for 1–2 minutes, stirring frequently, until it's fragrant and slightly reduced.
- The beef will continue cooking slightly as it rests, reaching your target doneness.
- Drizzle the warm marinade over the rested steak.
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Ready when: Steak is no longer actively cooking and marinade has released its aroma
Tip: Don't skip resting—cutting into the steak immediately will cause all the juices to run out, leaving it dry
7
Slice and serve
- Slice the ribeye against the grain into ½-inch-thick slices.
- Arrange the slices on a serving platter or individual plates.
- Sprinkle generously with the toasted sesame seeds and the remaining chopped green parts of the scallions.
- Drizzle any accumulated juices from the cutting board over the beef.
- Serve immediately with steamed rice and kimchi on the side.
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Ready when: Slices are evenly cut and plated
Tip: Slicing against the grain ensures each bite is tender; cutting with the grain makes even tender beef feel chewy

Good to know

Tips

The pear is key to authentic bulgogi flavor—its natural enzymes help break down the beef's proteins, making it incredibly tender. Don't substitute it with something acidic alone unless necessary
Reserve extra marinade before adding the raw beef, and warm it gently before serving as a glaze and sauce. This adds authenticity and amplifies the bulgogi flavors on the plate
For even doneness in a thicker steak, let it rest at room temperature for 30 minutes before searing—this prevents a cold center and overcooked exterior
Slice the cooled leftover steak thinly and serve it at room temperature or gently reheated with rice for an excellent next-day lunch

Make ahead

The beef can be marinated for up to 24 hours in advance, giving you more time the day you cook. Simply store the sealed bag or covered dish in the refrigerator and sear and roast when ready.

Storage & reheating

Leftover bulgogi beef keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10–12 minutes until warmed through, or slice thinly and warm in a skillet over medium heat for 2–3 minutes. The beef also freezes well for up to 1 month; thaw in the refrigerator overnight and reheat as directed above.

Substitutions

Korean pear or Asian pear, ripe → 1 medium apple, peeled and grated, or 2 tablespoons honey mixed with 1 tablespoon rice vinegar. Pear adds sweetness and enzymatic tenderness that defines bulgogi. Apple offers similar texture but slightly different flavor; the honey-vinegar blend mimics the sweetness and acidity if fresh pear is unavailable
mirin (sweet rice wine) → 2 tablespoons honey or 1½ tablespoons granulated sugar mixed with ½ tablespoon rice vinegar. Mirin adds authentic sweetness and gloss. Honey alone is a straightforward substitute; the sugar-vinegar mix provides both sweetness and a subtle tang
dark sesame oil → 3 tablespoons neutral oil (canola or vegetable) mixed with 1 teaspoon sesame oil. Dark sesame oil is essential for flavor—this substitute stretches it further while maintaining taste, though you lose some intensity. If unavailable, use neutral oil, but add an extra teaspoon of sesame seeds to the garnish
beef ribeye steak, 1½ inches thick → New York strip steak (1½ inches thick) or beef tenderloin (filet mignon). Ribeye has excellent marbling and flavor; New York strip is leaner and slightly firmer; tenderloin is very tender but less flavorful. All work well with this marinade