Korean Bulgogi Bowls

Name: Korean Bulgogi Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.25 pound beef sirloin (thinly sliced); 0.25 cup low sodium soy sauce; 2 tablespoon sesame oil; 2 tablespoon brown sugar; 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.5 Asian pear (small, grated); 0.5 bunch green onions (chopped); 1 tablespoon sesame seeds; 1.5 cup white rice (uncooked); 1 package kimchi (10 ounce, store-bought); 4 cup fresh spinach

Tender, thinly sliced beef marinated in a sweet and savory Korean bulgogi sauce, quickly cooked and served over fluffy white rice with a side of crisp kimchi.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Cuisine: Korean
Difficulty: Medium
Cost: $9.04/serving

Dietary

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

Ingredients

1.25 pound beef sirloin (thinly sliced)
0.25 cup low sodium soy sauce
2 tablespoon sesame oil
2 tablespoon brown sugar
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.5 Asian pear (small, grated)
0.5 bunch green onions (chopped)
1 tablespoon sesame seeds
1.5 cup white rice (uncooked)
1 package kimchi (10 ounce, store-bought)
4 cup fresh spinach

Instructions

In a large bowl, whisk together the low sodium soy sauce, 2 tablespoons sesame oil, brown sugar, minced garlic, grated fresh ginger, grated Asian pear, and the chopped green onions. Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
While the beef marinates, cook the uncooked white rice according to package directions. Typically, combine 1 1/2 cups rice with 3 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
Heat a large skillet or wok over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through. Be careful not to overcook. Once cooked, sprinkle with 1 tablespoon sesame seeds.
Serve the cooked bulgogi over portions of steamed white rice. Arrange portions of store-bought kimchi and fresh spinach or mixed greens alongside the beef in a bowl.
Garnish with extra chopped green onions and sesame seeds, if desired.

Notes

Marinating the beef for longer yields a more intense flavor. Use tongs to turn the beef frequently while cooking for even browning.

Nutrition (per serving)

Calories: 688
Protein: 37 g
Carbohydrates: 79.8 g
Fat: 23.8 g
Fiber: 2.5 g
Sodium: 1000 mg
Saturated Fat: 6.3 g
Sugar: 11.3 g
Cholesterol: 75 mg