This beef bulgogi could not be simpler to make. A quick soy marinade leads to incredibly tasty meat topped with kimchi and served over a platter of rice. A great weeknight dinner!
Place the rib eye, onion and garlic into a gallon-sized plastic bag.
In a small bowl, whisk together soy sauce, sesame oil and granulated sugar.
Pour the soy sauce mixture over the rib eye mixture in the plastic bag. Seal the bag and shake it around, massaging the soy sauce mixture all over the contents of the plastic bag.
Place in refrigerator for 8 hours.
In a large skillet over medium-high heat, pour all the contents of the plastic bag and cook until meat is done and the onions are tender, about 5-7 minutes.
Serve over a bed of white or brown rice and add a generous amount of kimchi on top.