Korean Beef Bulgogi Bowls

Korean Beef Bulgogi Bowls

Thinly sliced beef marinated in a classic sweet and savory soy-ginger sauce, quickly seared and served over steamed jasmine rice with crisp cucumber kimchi for a balanced and vibrant bowl.

Dietary

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Ingredients

Instructions

  1. In a medium bowl, combine 1/4 cup low-sodium soy sauce, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 2 minced cloves garlic, 1/4 grated Asian pear, 1/2 chopped green onion, 1 teaspoon black pepper, and 1 teaspoon sesame seeds. Add the thinly sliced sirloin steak and toss to coat thoroughly. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
  2. While the beef marinates, cook the jasmine rice. In a small saucepan, combine 1 cup jasmine rice and 1 cup water. 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, then fluff with a fork.
  3. Prepare the quick cucumber kimchi: In a small bowl, combine 1 each thinly sliced English cucumber, 1/4 cup rice vinegar, 1/2 teaspoon sugar, 1/4 teaspoon kosher salt, and optional 1 teaspoon gochugaru. Toss gently and set aside to quick-pickle.
  4. Heat 1 teaspoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until beautifully browned and cooked through. Avoid overcooking to keep the beef tender.
  5. Divide the steamed jasmine rice between two bowls. Top with the cooked bulgogi beef, quick cucumber kimchi, and garnish with extra chopped green onion.

Notes

For easier slicing, slightly freeze the sirloin steak for 30 minutes before cutting. You can substitute 1 tablespoon of apple sauce for the Asian pear if unavailable.

Nutrition (per serving)