Korean Bulgogi Bowls

Sweet and savory marinated beef, quickly cooked and served over steamed brown rice with fresh vegetables and tangy kimchi for a balanced and flavorful bowl.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Medium
• Cost: $6.17/serving

Dietary

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

Tags

• healthy
• savory
• stir-fry
• sweet

Ingredients

• 1 pound sirloin steak (thinly sliced against the grain)
• 0.25 cup soy sauce (low sodium preferred)
• 2 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 yellow onion (medium, thinly sliced)
• 1 tablespoon vegetable oil
• 1 cup brown rice
• 2 cup water
• 1 cup cucumber (sliced)
• 1 tablespoon rice vinegar
• 0.25 teaspoon kosher salt
• 0.25 cup green onions (chopped, for garnish)
• 1 tablespoon sesame seeds (for garnish)
• 1 cup kimchi (store-bought)

Instructions

1. In a medium bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1/2 teaspoon black pepper. Add 1 pound thinly sliced sirloin steak and 1/2 thinly sliced yellow onion. Toss to coat and marinate for at least 15 minutes at room temperature, or up to 30 minutes.
2. Rinse 1 cup brown rice thoroughly. In a medium saucepan, combine the rinsed rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Keep warm.
3. Prepare the quick cucumber salad: In a small bowl, toss 1 cup sliced cucumber with 1 tablespoon rice vinegar and 1/4 teaspoon kosher salt. Set aside.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and onion mixture in a single layer. Cook for 2-3 minutes per side until nicely caramelized and cooked through.
5. Assemble the bowls: Divide brown rice among four serving bowls. Top with cooked bulgogi beef and onions, quick cucumber salad, and 1 cup kimchi. Garnish with chopped green onions and sesame seeds, if desired.

Notes

For quicker slicing, partially freeze the sirloin steak for about 30 minutes before cutting. Ensure your skillet is hot to achieve good caramelization on the beef.

Nutrition (per serving)

• Calories: 530
• Protein: 38.5 g
• Carbohydrates: 65.1 g
• Fat: 15 g
• Fiber: 5.8 g
• Sodium: 1200 mg
• Saturated Fat: 4.1 g
• Sugar: 12.5 g
• Cholesterol: 75 mg