Bulgogi with Steamed Rice and Kimchi

Succulent, thinly sliced beef marinated in a sweet and savory sauce, quickly stir-fried with onions and green onions, served with fluffy white rice and a side of crisp kimchi.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 3
• Cuisine: Korean
• Difficulty: Medium
• Cost: $11.63/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein

Tags

• stir-fry
• savory
• classic
• crowd-pleaser

Ingredients

• 1.5 pound beef sirloin (thinly sliced against the grain)
• 0.5 Asian pear (grated)
• 6 tablespoon soy sauce
• 3 tablespoon brown sugar
• 3 tablespoon sesame oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon black pepper
• 0.5 yellow onion (medium, thinly sliced)
• 2 green onions (chopped)
• 1.5 cup white rice (uncooked)
• 1.5 cup water
• 1 cup kimchi
• 6 lettuce leaves (large)

Instructions

1. In a large bowl, combine the grated Asian pear, 6 tablespoons soy sauce, 3 tablespoons brown sugar, 1 tablespoon sesame oil, minced garlic, grated fresh ginger, and black pepper. Mix well to create the marinade.
2. Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
3. While the beef marinates, rinse the white rice under cold water until the water runs clear. Combine the rinsed white rice with 1 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
4. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced yellow onion and cook for 2-3 minutes until slightly softened.
5. Add the marinated beef to the skillet in a single layer if possible, avoiding overcrowding. Cook for 3-4 minutes per side, stirring occasionally, until the beef is browned and cooked through. If cooking in batches, remove cooked beef and set aside, then repeat with remaining beef.
6. Return all cooked beef to the skillet (if cooked in batches). Stir in the chopped green onions and cook for another minute.
7. Fluff the cooked rice with a fork. Serve the Bulgogi immediately with the steamed white rice, kimchi, and optional lettuce leaves for wrapping.

Notes

Ensure beef is sliced very thinly for tender results. You can ask your butcher to do this for you, or partially freeze the beef for easier slicing at home. Adjust brown sugar to your sweetness preference.

Nutrition (per serving)

• Calories: 710
• Protein: 48.5 g
• Carbohydrates: 70.3 g
• Fat: 24.5 g
• Fiber: 4.1 g
• Sodium: 1400 mg
• Saturated Fat: 8 g
• Sugar: 18 g
• Cholesterol: 135 mg