Warm Bulgogi Rice Bowls

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

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 7
• Cuisine: Korean
• Difficulty: Medium
• Cost: $4.02/serving

Dietary

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

Tags

• healthy
• savory
• stir-fry

Ingredients

• 1.5 pound beef (thinly sliced)
• 0.5 cup soy sauce
• 0.25 cup brown sugar
• 2 tablespoon sesame oil
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 yellow onion (grated or very finely minced)
• 0.25 teaspoon black pepper
• 3 tablespoon olive oil
• 2 cup white rice (uncooked)
• 4 cup water
• 1 pound fresh spinach
• 0.5 cup kimchi
• 0.25 cup green onions (sliced)
• 1 teaspoon toasted sesame seeds

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated fresh ginger, grated yellow onion, and black pepper to create the bulgogi marinade.
2. Add the thinly sliced beef to the marinade, toss to coat, and let it marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes (do not marinate longer than 1 hour as the onion can tenderize the meat too much).
3. While the beef marinates, cook the white rice. In a saucepan, combine 2 cups white rice with 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
4. In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat. Add half of the fresh spinach and cook, stirring, until wilted, about 2-3 minutes. Remove and repeat with the remaining 1 tablespoon olive oil and spinach. Set aside.
5. Heat 2 tablespoons olive oil in the same skillet or wok over high heat. Add half of the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove and repeat with the remaining beef.
6. Assemble the bowls: Divide the cooked white rice among serving bowls. Top with cooked bulgogi beef, sautéed spinach, and kimchi. Garnish with sliced green onions and toasted sesame seeds, if desired.

Notes

For best flavor, use thinly sliced beef like sirloin or ribeye, available at most grocery store meat counters.

Nutrition (per serving)

• Calories: 520
• Protein: 42.1 g
• Carbohydrates: 48.7 g
• Fat: 19.3 g
• Fiber: 4.1 g
• Sodium: 1350 mg
• Saturated Fat: 5.8 g
• Sugar: 12.4 g
• Cholesterol: 95 mg