Bulgogi with Rice

Name: Bulgogi with Rice
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 600g Beef Ribeye, or Sirloin, very thinly sliced; 6 tbsp Soy Sauce; 2 tbsp Sugar, white; 1/2 Korean Pear, or Asian, grated (about 150 g); 4 cloves of Garlic, minced; 2 tsp Ginger, minced; 1 tbsp Mirin, optional but common; 1 1/2 tbsp Sesame Oil; 1/2 tsp Pepper (Black), freshly ground; 1 medium Onion, thinly sliced; 3 Scallions, sliced; 1 small Carrots, julienned (optional but common); 150g Mushrooms, shiitake or button, sliced (optional); 1 tbsp Neutral Oil, for cooking; 2 tsp Sesame Seeds, toasted, for garnish; 2 cups Short-Grain White Rice; 2 1/2 cups Water

This Bulgogi with Rice is a tender, savory-sweet Korean classic: thinly sliced ribeye is marinated in a fragrant mixture of soy, pear, ginger and garlic, then quickly seared until caramelized and served over steaming short-grain rice. Bright scallions, sautéed vegetables and toasted sesame bring texture and aroma for a satisfying weeknight feast. Simple to make yet impressive on the plate, it’s perfect for family dinners or casual entertaining.

This Bulgogi with Rice is a tender, savory-sweet Korean classic: thinly sliced ribeye is marinated in a fragrant mixture of soy, p... Show more

Traditional Korean Recipe

Health Grade

C+ · Balanced

Rating

4.6

Time

1 hr

Price

4,43 €

Calories

835 kcal

meal prep

high protein

low sugar

kid friendly

Method

Prep the ingredients

Rinse the short-grain white rice in a bowl until the water runs mostly clear, then drain it well. Thinly slice the onion and scallions, cut the carrots into thin matchsticks, slice the mushrooms, and very thinly slice the beef ribeye against the grain if needed. Keep everything in separate bowls so it's easy to grab later.

Marinate the beef

In a large bowl, whisk together the soy sauce, sugar, finely grated Korean pear, minced garlic, minced ginger, mirin, sesame oil, and freshly ground black pepper until the sugar starts to dissolve. Add the beef and toss until every piece is coated, then cover and marinate for 30 minutes. While it sits, move on to the rice in the next step.

Cook the rice

Combine the rinsed rice with the water in a medium saucepan. Bring it to a boil over medium-high heat, then cover and reduce the heat to low for 15 minutes. Turn off the heat and let it stand, covered, for 10 minutes more, then fluff with a fork.

Heat the pan

Set a large skillet over medium-high heat. Add the neutral oil and swirl it to coat the pan. When the oil shimmers, it's ready for the beef.

Stir-fry the bulgogi

Add the onion, carrots, and mushrooms to the hot pan and stir-fry for 2 minutes so they soften a little. Pour in the beef and all of the marinade, then cook for 3 to 4 minutes, tossing often, until the sauce turns glossy and the beef is just cooked through. Stir in the scallions at the end and give everything one last toss.

Serve the bowls

Divide the rice among bowls, spoon the bulgogi and vegetables over the top, and finish with the toasted sesame seeds. Serve right away while everything is hot.