Korean Beef Bulgogi Bowls
Thin-sliced beef marinated in a sweet garlicky soy sauce, seared fast and piled over rice.
Ingredients
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/2 pear or apple grated
- 2 tbsp water
- black pepper to taste
- 1.5 lbs flank steak or sirloin thinly sliced against the grain
- 1 tbsp vegetable oil
- 4 cups cooked rice
- quick-pickled cucumbers or kimchi for serving
- 2 green onions sliced
- sesame seeds for garnish
Instructions
- Whisk together all marinade ingredients in a bowl or zip-top bag, add the sliced beef, toss to coat, and marinate for at least 30 minutes or up to overnight in the fridge for deeper flavor.
- Heat the oil in a large skillet or wok over high heat until very hot. Working in batches to avoid crowding, add the beef in a single layer and sear for 1-2 minutes per side until caramelized at the edges.
- Remove each batch and repeat until all the beef is cooked.
- Divide rice among bowls and top with the bulgogi beef.
- Add pickled cucumbers or kimchi alongside, and garnish with green onions and sesame seeds.
Notes
- Slicing the beef while partially frozen makes getting thin, even slices much easier, and thin slices cook fast and stretch the meat further.
- Grated pear or apple isn’t just tradition, the natural enzymes help tenderize a cheaper cut of beef, so it’s worth including if you can.
- No fresh fruit on hand? A tablespoon of apple juice or extra brown sugar gets you most of the way there.
