Korean Beef Bulgogi

Name: Korean Beef Bulgogi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1.5 pound beef sirloin (thinly sliced); 0.5 cup soy sauce (low sodium); 2 tablespoon sesame oil; 2 tablespoon brown sugar; 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.5 yellow onion (small, grated); 0.25 teaspoon black pepper (freshly ground); 2 cup jasmine rice; 3 cup water; 0.5 English cucumber (thinly sliced); 2 tablespoon rice vinegar; 1 teaspoon granulated sugar; 1 teaspoon sesame seeds; 0.5 cup kimchi (prepared); 2 tablespoon green onion (sliced)

Thinly sliced beef marinated in a savory-sweet soy and sesame sauce, quickly stir-fried and served with fluffy jasmine rice, kimchi, and a refreshing cucumber salad.

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 6
Cuisine: Korean
Difficulty: Medium
Cost: $5.38/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound beef sirloin (thinly sliced)
0.5 cup soy sauce (low sodium)
2 tablespoon sesame oil
2 tablespoon brown sugar
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.5 yellow onion (small, grated)
0.25 teaspoon black pepper (freshly ground)
2 cup jasmine rice
3 cup water
0.5 English cucumber (thinly sliced)
2 tablespoon rice vinegar
1 teaspoon granulated sugar
1 teaspoon sesame seeds
0.5 cup kimchi (prepared)
2 tablespoon green onion (sliced)

Instructions

In a medium bowl, whisk together the low sodium soy sauce, 2 tablespoons sesame oil, brown sugar, minced garlic, grated fresh ginger, grated yellow onion, and black pepper. Add the thinly sliced beef, tossing to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
While beef marinates, prepare the jasmine rice: combine 2 cups uncooked jasmine rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
For the cucumber salad: in a small bowl, whisk together rice vinegar, granulated sugar, and 1/2 teaspoon sesame seeds. Add thinly sliced English cucumber and toss to coat. Set aside.
Heat a large skillet or wok over high heat. Add the marinated beef in batches, making sure not to overcrowd the pan. Stir-fry for 2-3 minutes per side until caramelized and cooked through. Remove beef from skillet and set aside.
Serve the Korean Beef Bulgogi hot over jasmine rice, with a side of prepared kimchi and the cucumber salad. Garnish with sliced green onion and remaining 1/2 teaspoon sesame seeds, if desired.

Notes

Freezing the beef for 30 minutes before slicing can make it easier to get very thin cuts. Adjust the spice level with a dash of Gochujang in the marinade if desired, or omit for a milder flavor.

Nutrition (per serving)

Calories: 630
Protein: 42.5 g
Carbohydrates: 57.3 g
Fat: 23.4 g
Fiber: 2.8 g
Sodium: 920 mg
Saturated Fat: 7.8 g
Sugar: 12.1 g
Cholesterol: 115 mg