Korean Beef Bulgogi Bowls

Ingredients

• 1 ½ lbs ribeye steak(paid link)
• ⅓ cup soy sauce(paid link)
• ½ large pear(paid link)
• ½ medium onion(paid link)
• 4 cloves garlic(paid link)
• 1 inch ginger(paid link)
• 2 tbsp sesame oil(paid link)
• 2 tbsp brown sugar(paid link)
• ½ tsp black pepper(paid link)
• 1 tbsp vegetable oil(paid link)
• 2 cups rice(paid link)
• ½ large cucumber(paid link)
• 1 medium carrots(paid link)
• 2 stalks scallions(paid link)
• 1 cup kimchi(paid link)

Instructions

1. 1

   Thinly slice the ribeye steak against the grain.

2. 2

   Grate the pear and onion. Mince garlic and grate ginger.

3. 3

   In a large bowl, combine soy sauce, grated pear, grated onion, minced garlic, grated ginger, sesame oil, brown sugar, and black pepper. Mix well.

4. 4

   Add the sliced beef to the marinade, ensuring it's fully coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

   30 min

5. 5

   Cook rice according to package directions.

6. 6

   Thinly slice cucumber, carrots, and scallions for toppings.

7. 7

   Heat 1 tbsp vegetable oil in a large skillet or grill pan over medium-high heat. Cook the marinated beef in batches for 2-3 minutes per side, until browned and cooked through. Avoid overcrowding the pan.

   2 min

8. 8

   Assemble the bowls: spoon cooked rice into each bowl, top with bulgogi beef, and arrange cucumber, carrots, scallions, and kimchi on the side.

9. 9

   Serve immediately.

Perfect With