Savor the Flavors of Korea with Vermeat's Ribeye Beef Bulgogi

Hello, fellow food adventurers! Today, we're setting out on a culinary journey to explore the vibrant and mouth-watering flavors of Korea with our very own Beef Bulgogi. This irresistible dish utilizes Vermeat's tender Ribeye cut, marinated in a delectable combination of soy sauce, garlic, and sweet Asian pears.

One of the many reasons I love making Beef Bulgogi is how it transforms the already delightful Vermeat Ribeye into a succulent, umami-packed masterpiece. Furthermore, the marinade also accentuates the natural nutrition and tastiness of Vermeat's grass-fed beef, treating our loved ones to a scrumptious meal they can feel good about indulging in!

With its origins in Korea, Beef Bulgogi has become a beloved staple of Korean BBQ, enchanting foodies worldwide with its perfect balance of sweet, savory, and slightly smoky flavors. Now, we're excited to infuse this much-loved dish with a Vermont touch, using the finest Ribeye from Vermeat's local farms.

Here's why Vermeat's Ribeye is the perfect choice for our Beef Bulgogi:

1. Flavor: Vermeat's Ribeye is known for its rich marbling, which results in an incredibly juicy, tender, and robust beef flavor – the ideal foundation for our Bulgogi marinade.
2. Nutrition: Vermeat's grass-fed beef is packed with essential nutrients such as Omega-3 fatty acids, vitamins, and antioxidants, delivering a nourishing and delicious feast that takes this Korean classic to the next level.
3. Sustainability: When you choose Vermeat, you're supporting local Vermont farms that prioritize sustainable, humane, and grass-raised cattle farming practices – a win for your taste buds and the environment!

So, grab your apron and let's fire up the grill! It's time to impress your guests with a delightful Beef Bulgogi that embraces the taste of Korea, combined with the finest Ribeye from Vermont. Don't miss the recipe below!

Ingredients:

• 1.5 lbs Vermeat Ribeye, thinly sliced
• 1/2 cup soy sauce
• 3 tbsp organic olive oil
• 3 tbsp granulated sweetener (such as erythritol or monk fruit sweetener)
• 3 cloves garlic, minced
• 1/2 cup grated Asian pear
• 1/4 cup thinly sliced green onions
• 2 tbsp toasted sesame seeds
• Salt and black pepper, to taste
• Additional sliced green onions and sesame seeds for garnish (optional)

Instructions:

1. Prepare the marinade: In a large mixing bowl, combine soy sauce, olive oil, granulated sweetener, minced garlic, grated Asian pear, sliced green onions, and 2 tablespoons of toasted sesame seeds. Mix well.
2. Marinate the meat: Add the thinly sliced Ribeye to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
3. Preheat your grill: If cooking on an outdoor grill, preheat it to medium-high heat. If using an indoor grill or stovetop, preheat your cast iron skillet or grill pan over medium-high heat.
4. Grill the meat: Remove the marinated Ribeye from the refrigerator and carefully thread the slices onto skewers, if desired. Place the meat directly onto the preheated grill grates or into your preheated skillet or grill pan. Cook for 1-2 minutes per side, or until the desired level of doneness is reached. Season with salt and black pepper to taste.
5. Serve: Transfer the cooked Beef Bulgogi onto a serving platter and garnish with additional sliced green onions and sesame seeds, if desired. Offer your guests the taste of Korea combined with the finest Ribeye from Vermont, and enjoy!

There you have it – a drool-worthy Beef Bulgogi made with the incredible Vermeat Ribeye. Gather your family and friends around the table for a succulent, satisfying feast, and relish the taste of Vermont in every sumptuous bite!