Sous Vide Bulgogi

Sous Vide Bulgogi

This recipe elevates your beef game with a classic marinade but a new cooking method: sous vide! Perfect for rice bowls topped with kimchi, cucumbers, and green onions, this dish is a delightful twist on traditional bulgogi, promising tender, melt in your mouth steak.

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ingredients

– 1 lb ribeye, trimmed and cut into thin slices Marinade – 1 Asian pear, cored and diced – 1/2 white onion, roughly diced – 4 garlic cloves – 1 inch knob ginger, peeled and roughly chopped – 1/4 cup soy sauce – 2 tbsp brown sugar – 1/4 tsp freshly cracked black pepper – 2 tbsp sesame oil, divided

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ingredients

For Serving – Cooked white rice – 1/4 cup thinly sliced green onions – Kimchi – Thinly sliced cucumbers, optional – Chopped cilantro, optional

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In a food processor or blender, combine the Asian pear, white onion, garlic, ginger, soy sauce, brown sugar, 1 tbsp of the sesame oil, and black pepper. Blend until smooth.

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Place the thinly sliced ribeye in a chamber vacuum seal, zipper top, or vacuum seal bag. Pour the blended marinade over the ribeye, tossing to coat. Remove the air from the bag using your preferred method. Refrigerate for 2-24 hours to marinate.

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When ready to cook, preheat a water bath to 130 degrees F using an immersion circulator. Place the sealed bag in the preheated water bath and secure with sous vide magnets, if using. Cook for 2-4 hours.

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Once cooked, remove the ribeye from the water bath. Heat a cast iron skillet over medium-high heat and add the remaining 1 tbsp of sesame oil. Using tongs, transfer the ribeye slices from the bag to the skillet, reserving the juices in the bag.

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Sear the ribeye, tossing regularly, until browned and slightly charred on the outside. After removing the ribeye from the skillet, pour the reserved marinade juices into the skillet. Allow the juices to reduce slightly from the residual heat.

Plate the bulgogi over cooked white rice. Add thinly sliced cucumbers, kimchi, and/or chopped cilantro if desired. Garnish with thinly sliced green onions.