Description
A Korean BBQ-inspired beef bulgogi bowl featuring tender, caramelized strips of steak served over fluffy rice with crispy mung bean sprouts and traditional Korean side dishes.
Ingredients
Scale
- 2 pounds ribeye or tender steak of choice, thinly sliced against the grain into 1/8-inch strips
- 1–2 tablespoons vegetable oil
- 8 ounces fresh mung bean sprouts
- 2 green onions, thinly sliced
- 3 cups cooked white rice
- 1/2 cup shoyu (can substitute low-sodium soy sauce or tamari)
- 1/3 cup lightly packed dark brown sugar
- 2 tablespoons alcohol-free rice wine substitute
- 2 tablespoons toasted sesame oil
- 1 tablespoon gochujang
- 4 cloves garlic
- 1 small Asian pear, peeled, cored, and roughly chopped
- 1 small yellow onion, peeled and roughly chopped
- 1-inch piece fresh ginger, peeled and roughly chopped
- kosher salt and ground black pepper, to season
Instructions
- Step: To a blender or food processor, combine all listed bulgogi marinade ingredients (shoyu – ginger). Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend or pulse to combine well.
- Step: Place the thinly sliced steak in a large bowl or resealable plastic bag. Pour the prepared bulgogi marinade over top. Toss well to combine, using your hands to separate the steak and ensure each individual piece is well coated. Cover and marinate in the refrigerator for at least 12 hours or up to 3 days.
- Step: About 1 hour or 30 minutes before cooking, remove the marinated bulgogi beef from the refrigerator and allow to warm slightly. This is also a great time to cook a pot of rice and prep any other bowl toppings you like. Just before cooking, line a large baking sheet with aluminum foil for easy clean up and set aside. Preheat your oven’s broiler to its highest setting, ensuring a rack is positioned directly underneath it.
- Step: Add 1 tablespoon of oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, begin searing the beef in batches. Grab a small handful and carefully place it into the skillet, spreading it into an even layer. Cook for 1 minute, then flip and cook for 30 seconds more. Transfer to the prepared baking sheet. Continue to sear the remaining bulgogi beef in batches, adding additional oil to the pan as needed. Discard any remaining marinade.
- Step: Once all of the beef is seared, transfer the sheet pan to the oven, placing it directly under the broiler. Broil 2-3 minutes, carefully rotating the pan halfway through, until the beef bulgogi is browned and slightly crisp. Remove from the oven and set aside for serving.
- Step: Meanwhile, as the bulgogi beef broils, quickly cook the mung beans. Return the skillet used to sear the beef to medium-high heat. Add the mung beans and green onions. Season with a good pinch of salt and ground black pepper as desired. Cook until just warmed through.
- Step: Add the rice to a large, shallow bowl, then top it off with the bulgogi beef and any other banchan you love.
Notes
For easier slicing, chill the steak in the freezer for 30-60 minutes before cutting. Store leftover bulgogi beef in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop, Broiled
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 850 kcal
- Sugar: 22 g
- Sodium: 1450 mg
- Fat: 48 g
- Saturated Fat: 18 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 55 g
- Cholesterol: 140 mg
Keywords: beef bulgogi, korean bbq, rice bowl, tender steak, weeknight dinner