Korean Bulgogi Bowls with Kimchi and Sesame Spinach

Name: Korean Bulgogi Bowls with Kimchi and Sesame Spinach
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 pound beef sirloin (very thinly sliced); 0.5 cup soy sauce; 0.25 cup brown sugar; 2 tablespoon sesame oil; 2 tablespoon mirin; 1 tablespoon fresh ginger (grated); 4 clove garlic (minced); 0.5 Asian pear (grated); 0.25 teaspoon black pepper; 2 cup white rice (uncooked); 2 package fresh spinach; 1 teaspoon sesame oil; 1 teaspoon garlic (minced); 0.5 teaspoon kosher salt; 0.25 cup kimchi; 1 tablespoon toasted sesame seeds

Thinly sliced beef marinated in a savory-sweet Korean sauce, quickly cooked and served over rice with fermented kimchi and a vibrant sesame spinach salad.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Cuisine: Korean
Difficulty: Medium
Cost: $7.23/serving

Dietary

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

Ingredients

1 pound beef sirloin (very thinly sliced)
0.5 cup soy sauce
0.25 cup brown sugar
2 tablespoon sesame oil
2 tablespoon mirin
1 tablespoon fresh ginger (grated)
4 clove garlic (minced)
0.5 Asian pear (grated)
0.25 teaspoon black pepper
2 cup white rice (uncooked)
2 package fresh spinach
1 teaspoon sesame oil
1 teaspoon garlic (minced)
0.5 teaspoon kosher salt
0.25 cup kimchi
1 tablespoon toasted sesame seeds

Instructions

In a large bowl, whisk together soy sauce, brown sugar, 2 tablespoons sesame oil, mirin, grated fresh ginger, 4 cloves minced garlic, grated Asian pear (or apple sauce), and black pepper to create the bulgogi marinade.
Add the thinly sliced beef to the marinade, toss to coat, and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Cook the white rice according to package directions, while the beef marinates and you prepare the spinach.
For the sesame spinach, bring a medium pot of lightly salted water to a boil. Add the fresh spinach and blanch for 30-60 seconds, until wilted. Immediately drain and plunge into ice water to stop cooking. Squeeze out excess water, then combine with 1 teaspoon sesame oil, 1 teaspoon minced garlic, and 1/2 teaspoon kosher salt.
Heat a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer (working in batches if necessary to avoid overcrowding) and cook for 2-3 minutes per side until caramelized and cooked through.
Serve the cooked bulgogi over warm white rice, with a side of sesame spinach and a dollop of kimchi. Garnish with toasted sesame seeds if desired.

Notes

Freezing beef for 30-60 minutes before slicing makes it much easier to get super thin slices for bulgogi.

Nutrition (per serving)

Calories: 780
Protein: 51.2 g
Carbohydrates: 88.5 g
Fat: 24.8 g
Fiber: 7.5 g
Sodium: 2050 mg
Saturated Fat: 8 g
Sugar: 22.3 g
Cholesterol: 120 mg