Spicy Korean Beef Bulgogi Bowls
550kcal
Ingredients
Beef Marinade
- 1 pound Ribeye or sirloin steak sliced very thinly against the grain
- 1/4 cup Low sodium soy sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Sesame oil
- 1 tablespoon Mirin
- 2 tablespoons Brown sugar
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Asian pear, grated
Cooking and Serving
- 2 tablespoons Vegetable oil high smoke point
- 4 cups Cooked rice
- 1 cup Kimchi
- 2 tablespoons Sesame seeds for garnish
- 4 tablespoons Sliced green onions for garnish
- 1 cup Shredded carrots
- 1 cup Cucumber ribbons
Method
Preparation Steps
- Freeze the steak for 20-30 minutes. Then slice it thinly against the grain.
- Whisk together the soy sauce, gochujang, sesame oil, mirin, brown sugar, minced garlic, grated ginger, and grated Asian pear.
- Marinate the sliced beef in the marinade, cover, and refrigerate for at least 30 minutes or up to 8 hours.
- Cook your rice and prepare desired toppings while the beef marinates.
- Heat vegetable oil in a skillet over high heat until smoking.
- Cook half of the marinated beef for 1-2 minutes per side until browned, then remove and repeat with remaining beef.
- Assemble the bowls with rice, beef, and toppings, garnished with sesame seeds and green onions.
Nutrition
Serving1bowlCalories550kcalCarbohydrates70gProtein30gFat20gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat15gCholesterol100mgSodium800mgPotassium500mgFiber3gSugar5gVitamin A500IUVitamin C15mgCalcium50mgIron3mg