Beef Bulgogi Bowls

BEEF BULGOGI BOWLS😍

Just because you can’t go get all you can eat Korean BBQ right now doesn’t mean you can’t make it at home. Think thinly sliced beef bathed in a super flavorful marinade and seared on high heat, creating the perfect charred bits we dream of. This dish comes together super quickly, with ingredients you probably already have on hand, you’re gonna wanna make this ASAP!

Serves 3-4.

Ingredients:

For the Beef Bulgogi Bowls:

• 1 lb rib eye, sirloin, or similar well marbled beef (I found shaved beef at Trader Joe’s that came already sliced thinly, you can also use ground beef if you’re in a pinch)

• 1 small onion, sliced thinly

• 3 green onions, cut into 2” strips

• 1 small asian or regular pear, peeled and grated (about 1/2 cup grated pear)

• ¼ cup soy sauce

• 1 tbsp sesame oil

• 1 tbsp brown sugar

• 1 tbsp mirin (optional)

• 8 cloves minced garlic

• 1 tsp minced ginger

• ¼ tsp pepper

• 1 tbsp vegetable or avocado oil

• Salt to taste

• 1 cup jasmine rice

• 1 cup water

Optional sides:

• Sliced cucumbers (I like to season with rice vinegar, sesame oil, gochugaru flakes, and a pinch of salt)

• Kimchi

• More green onions

• Sesame seeds

Directions:

For the Beef Bulgogi Bowls:

• If your beef doesn’t already come pre-sliced, slice it super thinly. It helps if you wrap it in plastic wrap and freeze for 15-20 minutes.

• In a large bowl, mix together the grated pear, soy sauce, sesame oil, mirin, brown sugar, garlic, ginger, pepper, and a pinch of salt.

• Add the sliced beef, onion, and green onion and mix with your hands until well combined.

• Cover and marinate for 30 minutes or up to overnight. If you are refrigerating for more than 30 minutes, remove the meat from the fridge 20-30 minutes before cooking to allow it to come to room temperature.

• Start with your rice. Rinse the rice under cold water until the water runs clear. Add to a pot with a pinch of salt and 1 cup of water.

• Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until water has evaporated and rice is tender. Set aside covered while you work on the beef.

• Get a cast iron nice and hot - it should sizzle if you spray water into it - and add in a drizzle of oil.

• Add half the beef and onion mixture and spread out into a thin layer.

• Let cook untouched for 2-3 minutes until you start to see charring.

• Flip and cook 30 seconds, then set aside.

• Allow the cast iron to get hot again, drizzling in additional oil if you need it, then cook the rest of the meat and set aside.

• If you like your onions a bit more caramelized, remove the meat and cook the onions 2-3 minutes longer on medium high until caramelized.

• Serve with rice, cucumbers, kimchi, or whatever else your heart desires and enjoy!