If there’s one dish that captures the soul of Korean BBQ, it’s a beautifully marinated, grilled-to-perfection ribeye steak served with steaming hot rice and a side of tangy, funky kimchi. This sizzling Korean BBQ ribeye dish is the kind of comforting, flavor-packed meal that’ll make you feel like you’re gathered around a smokeless tabletop grill in Seoul, even if you’re just hanging out in your own kitchen. The best part? With a little planning and the right ingredients, you can totally pull off korean bbq at home—no trip to a restaurant needed.
This recipe combines the richness of marbled ribeye with a deep, savory-sweet Korean BBQ marinade, then grills it until it's beautifully caramelized and slightly charred. Paired with fluffy rice and crunchy kimchi, it hits every note: umami, sweet, spicy, and tangy. It's also a great way to explore the wider world of Korean BBQ recipes, and once you’ve nailed this ribeye version, you might find yourself branching into Korean pork ribs, Korean BBQ chicken, or even trying a Korean short ribs marinade.
Sizzling Korean BBQ Ribeye with Rice and Kimchi
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Korean
Grill or grill pan Ideally, a charcoal grill for authentic flavor, but a cast-iron grill pan or even a regular cast-iron skillet will do a great job indoors.
Mixing bowls For making the marinade.
Tongs To flip the meat without piercing it.
Sharp knife and cutting board For slicing the ribeye before or after cooking.
Plastic bag or container To marinate the steak overnight.
Rice cooker or pot For perfectly cooked rice.
Serving plates or trays Traditional Korean bbq is all about presentation, so use your best ones.
For the Ribeye and Marinade
- 1.5 lbs boneless ribeye steak 1 to 1.5-inch thick, well-marbled
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang Korean chili paste
- 2 tablespoons grated Asian pear or use grated apple as an alternative
- 1 tablespoon mirin or dry sherry
- 1 teaspoon freshly ground black pepper
- 1 green onion finely chopped
- 1 teaspoon toasted sesame seeds
For Serving
- 2 cups steamed white rice short grain or jasmine
- 1 cup napa cabbage kimchi
- 1 teaspoon sesame oil for drizzling
- 1 tablespoon chopped green onion for garnish
Optional: lettuce leaves for wrapping
Prepare the Marinade
In a medium bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang, grated Asian pear, mirin, black pepper, and green onion. This mix is essentially a homemade korean bbq sauce recipe and works beautifully on any marinated beef. Add toasted sesame seeds for texture and nutty flavor.
Marinate the Ribeye
Pat your ribeye dry, then place it into a zip-top bag or container. Pour the marinade over it, ensuring the meat is fully coated. Seal and refrigerate for at least 2 hours, preferably overnight. This long soak lets the meat absorb all the goodness, transforming it into a tender, umami-rich centerpiece—just like a great korean bbq beef dish should be.
Heat Up the Grill
When ready to cook, remove the steak from the fridge and let it come to room temperature for about 30 minutes. Heat your grill or pan over high heat. You want it screaming hot to get a nice sear.
Grill the Ribeye
Place the steak on the grill and cook for about 4–5 minutes per side for medium-rare, depending on thickness. Avoid moving it too much so you can get a solid char. If the marinade starts to caramelize and create dark, sticky bits—that’s exactly what you want.
Rest and Slice
Once grilled to your liking, let the steak rest for 5 minutes. Then, slice against the grain into thin strips. This makes the meat easier to chew and lets each slice soak up more of the juices.
Assemble and Serve
Spoon rice into bowls, layer with slices of ribeye, and add a generous side of kimchi. Drizzle with a touch of sesame oil and sprinkle more green onions over the top. For an interactive meal, serve with lettuce leaves so diners can make wraps, Korean BBQ style.
Pairings
Korean cuisine is all about harmony and contrast, so you’ll want to pair this sizzling Korean BBQ ribeye with sides that offer freshness, crunch, and a little spice.
- Kimchi: A must. The spicy, fermented tang cuts through the richness of the ribeye.
- Ssamjang and Lettuce Wraps: Let people wrap the ribeye in lettuce with a dab of ssamjang (spicy paste). It’s interactive and delicious.
- Pickled Radish or Cucumber Salad: Adds crispness and acidity.
- Korean Steamed Egg (Gyeranjjim): Light, fluffy, and balances out the heavier meat.
- Soju or Makgeolli: For the full Korean experience, serve with a chilled shot of soju or a slightly fizzy rice wine like makgeolli.
If you're leaning toward a fusion dinner spread, consider a side of roasted vegetables or even a light miso soup. And if you're exploring different dinner ideas, you can use the same marinade for pork chop recipes or ground beef recipes for a Korean-inspired twist.
FAQs
1. Can I use a different cut of beef?
Absolutely. While ribeye is prized for its marbling and flavor, you can also use sirloin or strip steak. If slicing the meat before marinating (like in korean bbq short ribs or bulgogi), you could even use flank steak.
2. Is it okay to marinate the steak for less than 2 hours?
Yes, but it won’t be as flavorful. A minimum of 1–2 hours works in a pinch, but overnight marination gives the best depth, especially with marinades like this one that mimic a traditional korean short ribs marinade.
3. Can I cook this indoors without a grill?
Yes. A cast-iron skillet or grill pan works beautifully. Just make sure it's super hot before you start cooking to get that same sear you’d get from a grill.
4. What kind of rice works best?
Short grain white rice (also called sushi rice) is ideal for Korean meals because of its sticky, fluffy texture. Jasmine rice also works, though it’s a bit less sticky. Brown rice is a healthy alternative if you prefer a nutty flavor.
5. Can I use this marinade for other Korean dishes?
Definitely! This is a versatile Korean BBQ marinade that can be used for Korean BBQ chicken, Korean pork ribs, or even as a glaze in your favorite BBQ chicken recipes. It’s also a great base if you’re experimenting with Chinese spare ribs recipe with a Korean twist.
