The American south meets Asia with this unexpected but absolutely delicious fusion dish: Texas Korean Ribeye. Yes, you read that right! One of my favorite things to do is combine flavor profiles from different cuisines. My years of traveling and cooking in various industries as taught me how to marry flavors that you may not think of right away.
Texas Korean Ribeye brings together traditional Korean ingredients such as soy sauce, Gochujan, and sesame oil with a classic thick cut Texas ribeye to bring you a restaurant quality meal right from your own kitchen.
Notes on ingredients for Texas Korean Ribeye
- While Gochujan is in every supermarket in Korea, it's not everywhere in the US. Try an Asian food market or buy some here.*
- What does Gochujan taste like? It's so flavorful - spicy, sweet, salty, with a great umami flavor. If you are nervous about trying it, add a little bit to some rice or to a bowl of ramen to test the waters. You'll be glad you did.
- If you re new to sesame oil, you may see regular or toasted sesame oil in the grocery store. Both are perfect! The toasted variety may just add a bit more smokiness.
- This is the exact rub I used for my Texas Korean ribeye (not affiliated), but any favorite dry rub will work great.
- I developed this recipe using a thick cut ribeye, but your favorite (or most accessible) cut of beef will do. Heck - experiment with these flavors on chicken or pork and tell me in the comments how it was!
Serving Texas Korean Ribeye
- Like all steak, let this rest for a bit before slicing and serving. Resting will lock in the flavors and juices so all that hard work doesn't go to waste.
- To stay on the American side of flavors, this would go great with my garlic mashed potatoes. To travel to Korea, serve with my kimchi friend rice.
Recipe
Texas Korean Ribeye
Equipment
- Grill
Ingredients
- 1 ½ cups Soy Sauce
- 3 tablespoon Gochujan or Samjang
- 1 ½ tablespoon Sesame Oil
- 16 oz Ribeye
Instructions
- Mix together your soy sauce, sesame oil, and Gochujang incorporating all the paste so its dissolved.
- Next place your steak in the marinade and refrigerate for 3-4 hours minimum for best results.
- Season with your favorite BBQ rub.
- Season with your favorite BBQ rub, I chose this Texas Rub. Grill the steak to your desired temperature and then let it rest for 5-10 minutes before cutting into the steak.
- Place it back in the dish after the first cooking or grilling it and before flipping it and put it back on the grill. Let it sit down in the marinade for about 30 seconds to soak up more of the flavor.
Nutrition
browse more recipes
Join Chef Tim on YouTube
*This post may contain affiliate link(s), so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Thank you for your support and understanding.
Kana says
Love the recipe but just wanted to clarify that it’s gochujang with a g at the end. Jang means sauce in Korean.
CookitwithTim says
Kana, thanks so much and I appreciate you looking over my recipe post.
Jordan says
This is what I'm talking about! Love this fusion so much.
CookitwithTim says
I LOVE asian flavors. Let me know if you try it out!