Bulgogi Beef Rice Bowl
Tender, caramelized Korean marinated beef served over fluffy steamed rice with crisp, fresh toppings — a weeknight dinner that tastes like it took all day.
Ingredients
- 1 1/2 lb ribeye steak very thinly sliced
- 1 tbsp neutral oil for cooking
For the marinade:
- 1/3 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 1/2 Asian pear grated
- 5 cloves garlic
- 1 tbsp fresh ginger grated
- 1 tbsp gochujang
- 1/2 tsp black pepper
For assembly:
- 2 cups short-grain white rice
- 1 tsp sesame oil for rice
- 4 scallions thinly sliced
- 2 tbsp toasted sesame seeds
- 2 Persian cucumbers thinly sliced
- 1 tbsp rice vinegar
- 3 tbsp kimchi minced
Instructions
- Place 1 1/2 lb ribeye steak in the freezer for 20–30 minutes until firm but not frozen solid. This makes slicing paper-thin much easier. Then slice against the grain as thinly as possible, ideally 1/8 inch or less.1 1/2 lb ribeye steak
- In a food processor add the 1/3 cup soy sauce, 2 tbsp sesame oil, 2 tbsp brown sugar, 1/2 Asian pear, 5 cloves garlic , 1 tbsp fresh ginger, 1 tbsp gochujang, and 1/2 tsp black pepper and blend until smooth and combined.1/3 cup soy sauce, 2 tbsp sesame oil, 2 tbsp brown sugar, 1/2 Asian pear, 5 cloves garlic , 1 tbsp fresh ginger, 1 tbsp gochujang, 1/2 tsp black pepper
- Add the sliced beef to the marinade and toss well to coat every piece. Cover and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more deeply flavored the meat will be.
- Rinse 2 cups short-grain white rice until the water runs clear. Cook according to package directions or in a rice cooker. When done, fluff with a fork and stir in 1 tsp sesame oil.2 cups short-grain white rice
- Toss the sliced 2 Persian cucumbers with 1 tbsp rice vinegar and the minced 3 tbsp kimchi. Let sit for at least 10 minutes while you cook the beef. These add a bright, tangy crunch to the bowl that balances the rich meat.2 Persian cucumbers, 1 tbsp rice vinegar, 3 tbsp kimchi
- Heat 1 tbsp neutral oil in a large cast iron skillet or wok over very high heat until smoking. Working in batches — do not crowd the pan — cook the beef for 1–2 minutes per batch, tossing occasionally, until caramelized and slightly charred at the edges. Crowding causes steaming instead of searing, so take your time here.1 tbsp neutral oil
- Divide the rice between bowls. Top with the bulgogi beef, pickled cucumbers, 4 scallions and 2 tbsp toasted sesame seeds.1 tsp sesame oil, 4 scallions, 2 tbsp toasted sesame seeds