Korean Bulgogi Rice Bowls

Name: Korean Bulgogi Rice Bowls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5 servings
Cuisine: Korean
Ingredients: 1.5 pound sirloin steak (thinly sliced); 0.5 cup soy sauce; 0.25 cup brown sugar (packed); 2 tablespoon sesame oil; 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.5 teaspoon black pepper; 3 green onions (chopped); 2 cup jasmine rice (uncooked); 2.5 cup water; 1 cucumber (large, thinly sliced); 0.25 cup white vinegar; 2 tablespoon sugar; 0.5 teaspoon salt; 10 ounce fresh spinach; 2 tablespoon toasted sesame seeds

Sweet and savory marinated beef, grilled to perfection, served over fluffy jasmine rice with refreshing quick-pickled cucumbers and blanched spinach for a balanced and flavorful bowl.

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 5
Cuisine: Korean
Difficulty: Medium
Cost: $7.51/serving

Dietary

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

Ingredients

1.5 pound sirloin steak (thinly sliced)
0.5 cup soy sauce
0.25 cup brown sugar (packed)
2 tablespoon sesame oil
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.5 teaspoon black pepper
3 green onions (chopped)
2 cup jasmine rice (uncooked)
2.5 cup water
1 cucumber (large, thinly sliced)
0.25 cup white vinegar
2 tablespoon sugar
0.5 teaspoon salt
10 ounce fresh spinach
2 tablespoon toasted sesame seeds

Instructions

In a medium bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 1/2 teaspoon black pepper, and 1 chopped green onion. Whisk well to combine.
Add the thinly sliced sirloin or ribeye steak to the marinade, tossing to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
While the beef marinates, prepare the jasmine rice. In a medium saucepan, combine 2 cups jasmine rice and 2 1/2 cups 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. Fluff with a fork.
Prepare the quick-pickled cucumbers: In a small bowl, combine 1/4 cup white vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Stir until sugar and salt are dissolved. Add the thinly sliced cucumber and toss to coat. Let sit for at least 15 minutes.
Blanch the fresh spinach: Bring a pot of lightly salted water to a boil. Add the spinach and cook for 30 seconds to 1 minute, until just wilted. Drain immediately and plunge into ice water to stop cooking. Squeeze out excess water.
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated beef in a single layer (without overcrowding the pan). Cook for 2-3 minutes per side, until browned and slightly caramelized. You may need to cook in batches.
Assemble the bowls: Divide the cooked jasmine rice among 5 serving bowls. Top with the grilled bulgogi beef, quick-pickled cucumbers, and blanched spinach. Garnish with toasted sesame seeds and additional chopped green onions if desired.

Notes

Ensure the beef is sliced very thinly for quick cooking and best texture; your butcher can often do this for you. Leftover components store well separately for easy meal prep.

Nutrition (per serving)

Calories: 715
Protein: 44.8 g
Carbohydrates: 83.1 g
Fat: 20.3 g
Fiber: 6.7 g
Sodium: 1420 mg
Saturated Fat: 5.8 g
Sugar: 19.5 g
Cholesterol: 85 mg