Bulgogi is a quintessential Korean dish of thinly-sliced, marinated, and grilled beef, and the kind of steak you use makes a huge difference in tenderness and flavor. While rare Hanwoo beef may be the most desirable cut of meat for bulgogi, it's expensive and rarely exported to the U.S. and other countries, so try seeking out other options.

Top sirloin is a common selection for bulgogi, but ribeye may be the best widely-available option because of its rich marbling and fat, juicy flavor, and smooth texture. Any steak that is tender and full of flavor, such as sirloin, tenderloin, and chuck eye, should do the trick, and Chef Peter Serpico personally uses sirloin in his recipe.

Serpico marinates a pound of sirloin with soy sauce, garlic, pineapple juice, and other flavorings, but he acknowledges that ribeye is often used for the dish because of its higher fat content and tenderness. The bottom line: No matter which cut of steak is purchased for bulgogi, the well-marbled and tender ones are best.