Korean Style Ribeye II

[Bill Schultz]

All the ingredients minus the sugar lined up

!+ cup Soy Sauce
1/2 cup Sake
1/4 cup Sesame Oil
1/2 cup sugar
5-6 whole Scallions sliced thin
6-8 cloves of garlic diced
1 tbsp crushed red pepper
2 Tbsp of Sesame Seed whole

How your Butcher should cut Rib Eye for Bulgogi, this was Angus Choice

In the fridge and turned twice for about three hours

Meat ready and tonights brewski

The Hibachi up and running with Stubbs, first two after the turn

Last one done and heading in

Your plate enjoy, I enjoyed the h@ll out of mine

 

[Mike Coffman]

Awesomeness Bill! I'd definitely eat a plate of that!

 

[Nick Cosby]

What did you cook that on?

 

[Tim McCann]

Looks as good as part 1 Bill!

 

[Bill Schultz]

Nick it is my Lodge Hibachi which is sitting on top of my OTG

 

[Tony R]

Nice work Bill. Lots of great flavors you got there.

 

[Cliff Bartlett]

And I thought I was the only person with a 1970's Hibachi stashed in the garage. Actually, I believe it was my first grill. I'll definitely give this a try, Bill. Looks delicious, as usual.

 

[John Solak]

Wow that looks fantastic, I bet it was awesome!!!!

 

[Russell McNeely]

Wow, super looking dinner plate!!!

 

[Nick Cosby]

That's pretty neat my invest in one sense they seem to be pretty affordable.

 

[James N]

Awesomew cook Bill. The Habachi's are great to cook on.

 

[Nick_U]

That looks tasty Bill. I like how your butcher cuts those ribeyes nice and thin.

 

[Mike Cosgrove]

Another great cook!

 

[Brian Greenbush]

Wow Bill! Terrific flavors for sure!

 

[Wolgast]

WuP wUp! I would love me some of that. Great Job Bill...Ohh and that little cooker...Impressed everytime. Keep it up Bro

 

[Brian Dahl]

Your butcher must smile every time he sees you coming down the aisle, Bill!
Beautiful post!

 

[Morgan C.]

Nice work Bill! You are always doing it up right!!

 

[Rich Dahl]

Great post Bill, you keep cooking on that hibachi and I'm going to have to get one and bring back the 70s!

 

[russ olin]

Those look absolutely steaklicious. Nice job Bill!

 

[Bill Schultz]

Thanks all, you got to give this one a try, you can thank me later