My Recipes: Beef Ribeye Bulgogi with Shitake Mushrooms

I’m still home quarantined and Korean food is still my fave for the past weeks. Here’s a SUPER easy recipe for a Korean beef ribeye with a flavorful marinade! The thin slices of beef cook quickly, and it’s super duper tender!!!

Total Prep Time: 30-45 mins.


  • 400g – 500g beef ribeye
  • 1 small can shitake mushrooms, sliced
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons raw honey
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, grated
  • 1 thumb ginger, grated
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds



  • In a medium bowl, combine pear, soy sauce, honey, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag or bowl, combine soy sauce mixture, mushrooms, and steak; marinate for at least 2 hours to overnight (marinated mine for about 30 mins coz’ I was in a hurry and HUNGRY), turning the bag or meat in the bowl occasionally.


  • Heat 2 tablespoon vegetable oil in a pan over high heat.* Working in batches, add steak and mushrooms to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 1-2 minutes per side.


  • Serve immediately, garnished with green onions and sesame seeds, if desired.


  • Serve with white rice, kimchi, and ENJOY!



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