Aussie-Korean Ribeye Rumble—Dinner for 4

Aussie-Korean Ribeye Rumble is a flavorful dinner dish combining tender Australian ribeye steaks with a South Korean-inspired marinade. The fusion of savory soy sauce, garlic, and sesame oil creates an umami-rich experience, while the perfectly grilled steaks showcase the best of both culinary worlds.

Meal Type

Dinner

Cuisine

Australian South Korean Fusions

Servings

4

Food Stars

Ribeye steaks

Health

Variations

Diets

Variations

You Need This Stuff

  • 4 8-ounce ribeye steaks
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 green onions, chopped
  • 1 tbsp gochujang (Korean red pepper paste)
  • 1 tsp black pepper, freshly ground

Do This With That Stuff

  1. Preheat the grill or grill pan to medium-high heat
  2. In a large mixing bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup rice wine vinegar, 2 tbsp sesame oil, minced garlic from 3 cloves, 1 tbsp minced ginger, chopped green onions from 2 stalks, 1 tbsp gochujang (Korean red pepper paste), and 1 tsp freshly ground black pepper using a whisk until well mixed
  3. Place the four 8-ounce ribeye steaks on a cutting board and trim any excess fat using a chef’s knife
  4. Transfer the steaks into a gallon-sized ziplock bag
  5. Pour the marinade mixture from the mixing bowl into the ziplock bag with the steaks, ensuring all steaks are evenly coated with marinade
  6. Seal the bag and refrigerate for at least 2 hours or up to overnight for best results
  7. Remove the marinated steaks from the refrigerator and let them sit at room temperature for about 15 minutes before grilling to ensure even cooking
  8. Place each steak on the preheated grill or grill pan using tongs
  9. Grill each side of the ribeye steaks for about 4-5 minutes for medium-rare or until desired doneness is reached, checking internal temperature with a meat thermometer (medium-rare is approximately 130-135 degrees F)
  10. Once cooked to desired doneness, remove steaks from grill or grill pan using tongs and allow them to rest on a cutting board for about five minutes before serving

Obvious and Not So Obvious Variations and Pairings

☕ Bitter
  • Add 1 tbsp unsweetened cocoa powder
  • Add 1 tsp instant coffee granules
  • Increase rice wine vinegar to 1/3 cup
  • Add 1/2 tsp crushed red pepper flakes
🧂 Salty
  • Increase soy sauce to 3/4 cup
  • Add 1 tbsp fish sauce
  • Add 1 tsp sea salt
  • Reduce brown sugar to 2 tbsp
🍋 Sour
  • Increase rice wine vinegar to 1/2 cup
  • Add 2 tbsp lemon juice
  • Add 1 tbsp tamarind paste
  • Reduce brown sugar to 1/8 cup
🌶️ Spicy
  • Increase gochujang to 2 tbsp
  • Add 1 tsp Korean red pepper flakes (gochugaru)
  • Add 1/2 tsp cayenne pepper
🍬 Sweet
  • Increase the brown sugar to 1/3 cup
  • Add 2 tbsp honey
  • Add 1/4 cup pineapple juice
  • Replace rice wine vinegar with 1/4 cup mirin
🍄 Umami
  • Increase soy sauce to 3/4 cup
  • Add 1 tbsp fish sauce
  • Add 1 tbsp oyster sauce
  • Increase gochujang to 2 tbsp
  • Add 1/2 cup chopped shiitake mushrooms
🍸 Alcoholic
  • Shiraz: The bold flavors and peppery notes complement the spicy gochujang and rich ribeye steaks
  • Soju: The clean, neutral taste of this Korean spirit balances the bold flavors of the dish
  • Sapporo Beer: The crisp, refreshing lager cuts through the richness of the ribeye and complements the Asian flavors in the marinade
🥤 Non Alcoholic
  • Lemon Barley Water: The tangy citrus flavor complements the savory and spicy elements of the dish
  • Sparkling Ginger Lemonade: The ginger in the lemonade enhances the ginger in the recipe, while the effervescence cleanses the palate
  • Iced Green Tea with Honey: The earthy green tea balances the bold flavors, and honey adds a touch of sweetness to contrast with the spiciness
IMPORTANT NOTE: Artificial Intelligence created this—this means the following may or may not be correct or accurate. If following a specific diet is critical to your health and well-being due to ailments or health conditions, please consult your doctor before trying any of these variations.

🥓 Keto
  • Replace brown sugar with 1/4 cup granulated erythritol
  • Replace rice wine vinegar with 1/4 cup apple cider vinegar
  • Replace soy sauce with 1/2 cup coconut aminos
🍆 Mediterranean
  • Replace soy sauce with 1/2 cup balsamic vinegar
  • Replace brown sugar with 1/4 cup honey
  • Replace rice wine vinegar with 1/4 cup red wine vinegar
  • Replace sesame oil with 2 tbsp olive oil
  • Remove gochujang
  • Add 1 tbsp chopped fresh rosemary
  • Add 1 tbsp chopped fresh thyme
  • Add 1 tsp dried oregano
🥑 Paleo
  • Replace soy sauce with 1/2 cup coconut aminos
  • Replace brown sugar with 1/4 cup honey
  • Replace rice wine vinegar with 1/4 cup apple cider vinegar
  • Replace gochujang with 1 tbsp red pepper flakes
🐟 Pescatarian
  • Replace 4 8-ounce ribeye steaks with 4 8-ounce salmon fillets
  • Decrease soy sauce to 1/3 cup
  • Decrease marinating time to 30 minutes
🌱 Vegan
  • Replace 4 8-ounce ribeye steaks with 4 8-ounce portobello mushroom caps
  • Replace 1/2 cup soy sauce with 1/2 cup tamari (for gluten-free option)
🥦 Vegetarian
  • Replace ribeye steaks with 4 portobello mushroom caps
  • Increase soy sauce to 3/4 cup
  • Increase rice wine vinegar to 1/3 cup
  • Add 1 cup cubed firm tofu
🥩 Whole30
  • Replace soy sauce with 1/2 cup coconut aminos
  • Replace brown sugar with 1/4 cup date paste
  • Replace rice wine vinegar with 1/4 cup apple cider vinegar
  • Replace gochujang with 1 tbsp compliant hot sauce
IMPORTANT NOTE: Artificial Intelligence created this—this means the following may or may not be correct or accurate. If following a specific diet is critical to your health and well-being due to ailments or health conditions, please consult your doctor before trying any of these variations.

🧠 Brain Health
  • Replace soy sauce with 1/2 cup low-sodium soy sauce
  • Replace brown sugar with 1/4 cup honey
  • Add 1/4 cup chopped walnuts
  • Add 1/4 cup chopped almonds
  • Add 1 tbsp flaxseed oil
🌾 Celiac Disease
  • Replace soy sauce with 1/2 cup gluten-free tamari
  • Replace gochujang with 1 tbsp gluten-free gochujang
💩 Crohns Disease
  • Replace soy sauce with coconut aminos
  • Replace brown sugar with 2 tbsp maple syrup
  • Replace rice wine vinegar with apple cider vinegar
  • Replace garlic with 1/4 tsp garlic-infused olive oil
  • Replace green onions with 1/4 cup chopped chives
  • Remove gochujang
🩸 Diabetes
  • Replace brown sugar with 1/4 cup granulated erythritol
  • Decrease soy sauce to 1/4 cup
  • Replace rice wine vinegar with 1/4 cup apple cider vinegar
  • Add 1/2 cup chopped bell peppers
🍞 Gluten Intolerance
  • Replace soy sauce with 1/2 cup gluten-free tamari
  • Replace gochujang with 1 tbsp gluten-free gochujang
🫀 Heart Disease
  • Replace ribeye steaks with 4 6-ounce lean sirloin steaks
  • Decrease soy sauce to 1/4 cup
  • Replace brown sugar with 2 tbsp honey
  • Decrease sesame oil to 1 tbsp
  • Increase green onions to 4, chopped
❤️ Heart Health
  • Replace ribeye steaks with 4 6-ounce sirloin steaks
  • Decrease soy sauce to 1/4 cup
  • Replace brown sugar with 2 tbsp honey
  • Decrease sesame oil to 1 tbsp
  • Increase green onions to 4, chopped
  • Add 1/2 cup chopped fresh cilantro
🧂 High Blood Pressure
  • Replace soy sauce with 1/2 cup low-sodium soy sauce
  • Decrease brown sugar to 2 tbsp
  • Replace gochujang with 1 tbsp mild gochujang (low-sodium if available)
  • Decrease sesame oil to 1 tbsp
🍔 High Cholesterol
  • Replace ribeye steaks with 4 6-ounce sirloin steaks
  • Decrease sesame oil to 1 tbsp
  • Add 1/4 cup low-sodium soy sauce
  • Replace brown sugar with 2 tbsp honey
🦠 Immune System
  • Replace brown sugar with 2 tbsp honey
  • Add 1/2 cup chopped bell peppers
  • Add 1/2 cup chopped broccoli
  • Add 1/4 cup chopped fresh cilantro
  • Replace gochujang with 1 tsp paprika
🚽 Irritable Bowel Syndrome
  • Replace soy sauce with 1/2 cup low-sodium tamari
  • Decrease brown sugar to 2 tbsp
  • Replace rice wine vinegar with 1/4 cup apple cider vinegar
  • Replace garlic with 1/2 tsp garlic-infused oil
  • Replace green onions with 1/4 cup chopped chives
  • Remove gochujang
💧 Kidney Disease
  • Decrease soy sauce to 1/4 cup
  • Replace brown sugar with 2 tbsp honey
  • Replace rice wine vinegar with 2 tbsp apple cider vinegar
  • Decrease sesame oil to 1 tbsp
  • Decrease garlic to 1 clove, minced
  • Decrease ginger to 1/2 tbsp, minced
  • Remove gochujang (Korean red pepper paste)
  • Replace black pepper with 1/2 tsp freshly ground white pepper
🐄 Lactose Intolerance
  • No changes are necessary for this recipe to be lactose intolerance friendly, as it does not contain any lactose-containing ingredients.
🍺 Liver Disease
  • Decrease soy sauce to 1/4 cup
  • Replace brown sugar with 2 tbsp honey
  • Decrease rice wine vinegar to 2 tbsp
  • Decrease sesame oil to 1 tbsp
  • Replace ribeye steaks with 4 6-ounce lean beef sirloin steaks
🤰 Pregnancy
  • Replace gochujang with 1 tbsp mild paprika
  • Decrease soy sauce to 1/4 cup
  • Increase rice wine vinegar to 1/3 cup

Beti’s Reflections

It all started on a sunny afternoon when I stumbled upon a hidden gem of a market that sold the most exquisite Australian ribeye steaks. As I stood there, mesmerized by the marbled beauty, I knew I had to create something extraordinary. And that’s when it hit me – why not combine the best of both worlds with an Aussie-Korean Ribeye Rumble? A fusion of tender Australian steaks and South Korean-inspired flavors, this recipe is perfect for those who crave an umami-rich delight.

Introducing the Aussie-Korean Ribeye Rumble Recipe, a mouthwatering dish that serves four people and is sure to impress your guests. While this recipe is not suitable for those following cheap vegan meals or low sodium dishes, it’s perfect for anyone seeking a delicious grilled ribeye experience with a twist.

The key to this Korean Marinated Steak lies in its unique blend of ingredients. The combination of 8-ounce ribeye steaks, soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, ginger, green onions, gochujang (Korean red pepper paste), and freshly ground black pepper creates an explosion of flavors that will leave you craving more. Each ingredient plays an essential role in achieving the perfect balance between savory and sweet while adding depth to the overall taste.

To begin your Grilled Gochujang Ribeye adventure, preheat your grill or grill pan to medium-high heat. In a large mixing bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, sesame oil, minced garlic and ginger, chopped green onions, gochujang (Korean red pepper paste), and freshly ground black pepper until well combined. Trim any excess fat from your ribeye steaks using a chef’s knife before placing them into a gallon-sized ziplock bag. Pour in the marinade mixture and refrigerate for at least two hours or overnight for best results. Before grilling, let the marinated steaks sit at room temperature for about 15 minutes to ensure even cooking. Grill each side of the ribeye steaks for about 4-5 minutes for medium-rare or until desired doneness is reached, checking the internal temperature with a meat thermometer (medium-rare is approximately 130-135 degrees F). Allow the steaks to rest for about five minutes before serving.

And there you have it – a scrumptious Aussie-Korean Ribeye Rumble that will transport your taste buds on a culinary journey like no other. This Korean BBQ Inspired Ribeye is perfect for those seeking an adventurous fusion of Australian and Korean cuisine. So fire up that grill and get ready to savor every last bite of this delectable dish!

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