Deungsim-gui (Grilled Ribeye)
For true beef lovers, this recipe focuses on high-quality unmarinated ribeye steak. It is grilled to medium-rare perfection and dipped in salt and oil to highlight the natural flavor of the beef rather than masking it with sauce.
Ingredients
Meat
Seasoning
Garnish
Instructions
Remove the steak from the fridge 20 minutes before cooking to reach room temperature.
Lightly brush the mushrooms and garlic with a little oil.
Heat a heavy grill pan or charcoal grill to very high heat.
Place the steak on the grill. Cook for about 2-3 minutes per side for medium-rare (adjust based on thickness).
Let the meat rest for 5 minutes, then cut into cubes with scissors.
Chef's Tips
Buy the highest quality beef you can afford (USDA Prime or Wagyu) for this dish.
Do not marinate; the goal is to taste the meat itself.
Best enjoyed with a side of spicy scallion salad to cut the richness.
Nutrition (per serving)
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