Korean-Inspired Bulgogi Beef Rice Bowls

• 1 ½ pounds beef sirloin, thinly sliced
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon black pepper
• 2 cups cooked jasmine rice
• 2 tablespoons sesame seeds
• 2 scallions, thinly sliced
• 1 tablespoon vegetable oil

Steps

1. 1 Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper in a bowl.
2. 2 Add beef slices to the marinade, toss to coat, and refrigerate for at least 30 minutes.
3. 3 Heat vegetable oil in a large skillet over medium-high heat.
4. 4 Cook beef until browned and cooked through, about 5-7 minutes.
5. 5 Divide rice among four bowls.
6. 6 Top each serving with beef and sprinkle with sesame seeds and scallions.
7. 7 Serve immediately.

Equipment

• Large skillet
• Cutting board
• Chef’s knife

Variations

• Use flank steak for a more traditional texture.
• Substitute beef with thinly sliced chicken breast for a lighter option.

Substitutions

• If you can't find sesame oil, use a neutral oil like vegetable oil and add a teaspoon of sesame seeds to the marinade for flavor.

Pairings

• Serve with a side of cucumber salad.
• Pair with a refreshing soju cocktail.

Nutrition

Tips

• For a richer flavor, marinate the beef overnight in the refrigerator.
• If you prefer a spicier kick, add a splash of gochujang to the marinade.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with kimchi on the side for a tangy contrast.
• Add a fried egg for extra richness.

FAQ