Korean Bulgogi Bowls

Tender, thinly sliced beef marinated in a savory-sweet Korean bulgogi sauce, stir-fried with vegetables and served over steamed white rice with kimchi.

• Prep: 25 min
• Cook: 15 min
• Total: 40 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Medium
• Cost: $5.79/serving

Dietary

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

Tags

• quick
• savory
• spicy
• stir-fry

Ingredients

• 1 pound beef sirloin (thinly sliced against the grain)
• 0.25 cup soy sauce
• 2 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 0.25 Asian pear (grated)
• 1 teaspoon black pepper (freshly ground)
• 1 carrot (medium, julienned)
• 0.5 yellow onion (thinly sliced)
• 2 cup white rice (uncooked)
• 2 tablespoon vegetable oil
• 2 tablespoon toasted sesame seeds
• 2 green onions (thinly sliced)
• 1 cup kimchi

Instructions

1. In a medium bowl, combine soy sauce, brown sugar, sesame oil, fresh ginger, minced garlic, grated Asian pear or apple, and black pepper. Add the thinly sliced beef and toss to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. While the beef marinates, cook the white rice according to package directions. Typically, combine 2 cups rice with 4 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the julienned carrot and thinly sliced yellow onion and stir-fry for 3-4 minutes until slightly tender-crisp.
4. Remove vegetables from the skillet and set aside. Add the remaining 1 tablespoon of vegetable oil to the skillet.
5. Add the marinated beef to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until browned and cooked through. Avoid overcooking to keep the beef tender.
6. Return the cooked vegetables to the skillet with the beef and toss everything together briefly.
7. To serve, divide the cooked white rice among four bowls. Top with the bulgogi beef and vegetables. Garnish with toasted sesame seeds and thinly sliced green onions, if desired. Serve with kimchi on the side.

Notes

For quicker cooking, you can purchase pre-sliced stir-fry beef. Kimchi adds a fantastic tangy and spicy crunch; feel free to adjust the amount to your liking.

Nutrition (per serving)

• Calories: 620
• Protein: 38.5 g
• Carbohydrates: 70.3 g
• Fat: 19.5 g
• Fiber: 4.1 g
• Sodium: 1050 mg
• Saturated Fat: 5.5 g
• Sugar: 15.2 g
• Cholesterol: 95 mg