Bulgogi-Marinated Ribeye Cap on Rosemary Skewers
The ultimate combination of sweet and savory. Cutting the cubes small and grilling on rosemary skewers makes for quick grilling and provides a piney aroma. The final addition of the sticky glaze puts these small bites over the top.
- Prep Time: 20 min
- Marinade: 2 hrs
- Cook Time: 8 min
- Total Time: 2 hrs 28 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grill
- Cuisine: Korean
Ingredients
1 pound Certified Angus Beef ® ribeye cap, cut in 1-inch cubes
1 cup soy sauce
1/2 cup water
1/4 cup mirin
1–1/4 cups brown sugar, divided
1 small yellow onion, chopped
1 Asian pear (or Bartlett), peeled and chopped
4 cloves garlic
2 tablespoons sesame oil
1 bunch green onions, roughly chopped
1 (2-inch) segment ginger root, peeled and roughly chopped
1/2 teaspoon kosher or sea salt
1/2 teaspoon coarse ground black pepper
8 sprigs rosemary, needles stripped from 3/4 of the sprig
Instructions
1. Prepare Marinade:
- In a blender, combine soy sauce, water, mirin, 1-cup brown sugar, onion, pear, garlic, sesame oil, green onion, ginger, salt, and pepper. Blend on high until all ingredients are well pureed and marinade is smooth.
2. Marinate Ribeye Cap:
- Reserve 1/2-cup of marinade and pour the rest into a zip-top plastic bag along with the ribeye cap. Marinate at least two hours, refrigerated.
3. Prepare Glaze:
- Combine reserved marinade with remaining 1/4-cup brown sugar in a saucepan and bring to a simmer. Simmer for 5 minutes to thicken; set aside.
4. Grill Skewers:
- Preheat grill to medium-high. Remove ribeye cap cubes from marinade and pat dry with a paper towel. Skewer 2 to 3 pieces of steak per rosemary sprig and grill over high heat 2 to 3 minutes on one side. Flip skewers and glaze grilled sides of beef with reserved sauce. Flip and glaze again; remove from heat and serve.
Notes
Perfect for outdoor grilling and serving at gatherings.
Serve with a side of steamed rice and grilled vegetables for a complete meal.