Savoring Global Flavors: Beef Bulgogi with Vermeat's Ribeye Cut

Hello, fellow culinary explorers and Korean BBQ fans! This week, we're venturing into the world of Korean cuisine with our irresistible Beef Bulgogi recipe. Utilizing Vermeat's premium Ribeye cut, we're combining the enticing flavors of soy sauce, garlic, and Asian pears to create a mouthwatering marinade that will leave your taste buds wanting more.

I absolutely love making Beef Bulgogi because it brings a taste of Korea to the table with its rich, complex flavors, while also showcasing the unparalleled quality of Vermeat's grass-fed Ribeye cut in a delicious and wholesome way. The tender and succulent ribeye delivers the perfect canvas for the Bulgogi marinade to create a fusion of flavors that feels both exotic and satisfying.

Beef Bulgogi has roots in ancient Korean culinary history, with a legacy that dates back thousands of years. Today, Bulgogi is a beloved dish enjoyed by millions worldwide. By infusing Vermeat's Vermont-raised, grass-fed Ribeye with the timeless flavors of this traditional Korean recipe, we've crafted a delightful fusion that showcases the balance between sustainability and the very best of global cuisine.

Here's why Vermeat's grass-fed Ribeye truly shines in our Beef Bulgogi:

1. Nutrition: Packed with essential nutrients, Vermeat's Ribeye provides a fantastic source of protein and Omega-3 fatty acids in every bite, while the flavorful marinade enhances its nutritional value with ingredients like Asian pears, which are rich in vitamins and minerals.
2. Flavor: The top-quality Ribeye's tender, marbled texture melds seamlessly with the Bulgogi marinade, creating an unforgettable taste experience that is both robust and well-rounded.
3. Sustainability: Embracing the heritage of Vermont's farm-to-table movement, our Beef Bulgogi recipe showcases Vermeat's dedication to sustainable, humane, and grass-raised cattle farming practices.

Grab your apron and prepare your taste buds for a global culinary journey! With Vermeat's exceptional grass-fed Ribeye as the star, gather your ingredients and get ready to whip up a Beef Bulgogi feast that showcases the best of Korean cuisine with a Vermont twist. Check out the step-by-step recipe below, and happy cooking!

Ingredients:

• 1 lb Vermeat Ribeye steak, thinly sliced
• 1/2 cup soy sauce (or coconut aminos for a low-carb option)
• 2 tbsp organic olive oil (or melted butter for flavor)
• 3 cloves garlic, minced
• 1 Asian pear, grated (optional, omit for a lower carb option)
• 1/4 cup sliced green onions
• 2 tbsp toasted sesame seeds
• 1/2 tsp black pepper
• 1 tsp red pepper flakes
• Additional green onions and sesame seeds for garnish

Instructions:

1. Prepare the marinade: In a large bowl, whisk together the soy sauce (or coconut aminos), organic olive oil (or melted butter), minced garlic, grated Asian pear (if using), sliced green onions, toasted sesame seeds, black pepper, and red pepper flakes, until well combined.
2. Marinate the ribeye: Add the thinly sliced ribeye to the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours, allowing the flavors to meld together.
3. Preheat the grill or skillet: If using a grill, preheat it to medium-high heat. If using a cast-iron skillet or non-PTFE cookware, preheat it over medium heat.
4. Cook the marinated ribeye: Lightly grease your grill grates or preheated skillet with additional organic olive oil or melted butter. Remove the ribeye from the marinade, allowing any excess to drip off, and grill or sear the slices for 1-2 minutes per side, or until they're cooked to your desired doneness.
5. Garnish and serve: Arrange the cooked Beef Bulgogi on a serving platter, and sprinkle with additional green onions and sesame seeds. Enjoy your delicious and flavorful journey straight from the grill or skillet to your plate, celebrating Vermeat's grass-fed Ribeye and the enticing taste of Korean cuisine!

Prepare to be delighted by this exciting blend of Vermeat's grass-fed Ribeye and the rich flavors of traditional Korean Bulgogi. Gather your ingredients and follow the recipe above for an unforgettable culinary adventure, showcasing the best of international cuisine with a Vermont farm-to-table flair. Bon appétit and happy cooking!