Name: Spicy Korean Bulgogi Beef Rice Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 2 pounds thinly sliced beef ribeye or sirloin; 1/3 cup soy sauce; 1/4 cup gochujang; 3 tablespoons brown sugar; 2 tablespoons sesame oil; 4 garlic cloves minced; 1 tablespoon fresh ginger grated; 1/2 medium yellow onion grated; 1 tablespoon gochugaru optional for extra heat; 2 medium yellow onions thinly sliced; 2 tablespoons toasted sesame seeds divided; 3 green onions sliced for garnish; 4 cups cooked short-grain white rice; 1 English cucumber thinly sliced; 2 medium carrots julienned; 1/2 cup rice vinegar; 2 tablespoons sugar for pickles; 1 teaspoon salt for pickles; 1 tablespoon neutral oil for cooking

Description

Thinly sliced beef quickly marinated in sweet-spicy gochujang sauce, stir-fried with onions and sesame, then piled over rice with quick-pickled veggies. Pan-sear method yields caramelized, tender results in 35 minutes. Stands out with addictive Korean BBQ flavors and easy customization.

Cultural Background

Bulgogi originated in Korea as a traditional grilled beef dish enjoyed during family gatherings and celebrations, with roots tracing back centuries in Korean culinary history. The addition of gochujang for spice reflects modern adaptations of classic bulgogi, drawing from Korea's long tradition of fermented chili pastes used in many banchan and main dishes. Quick-pickled vegetables echo the importance of banchan side dishes in Korean meals, providing balance and crunch.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 15 minutes
TOTAL TIME: 40 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

2 pounds thinly sliced beef ribeye or sirloin
1/3 cup soy sauce
1/4 cup gochujang
3 tablespoons brown sugar
2 tablespoons sesame oil
4 garlic cloves minced
1 tablespoon fresh ginger grated
1/2 medium yellow onion grated
1 tablespoon gochugaru optional for extra heat
2 medium yellow onions thinly sliced
2 tablespoons toasted sesame seeds divided
3 green onions sliced for garnish
4 cups cooked short-grain white rice
1 English cucumber thinly sliced
2 medium carrots julienned
1/2 cup rice vinegar
2 tablespoons sugar for pickles
1 teaspoon salt for pickles
1 tablespoon neutral oil for cooking

Instructions

In a large bowl whisk together soy sauce gochujang brown sugar sesame oil garlic ginger grated onion and optional gochugaru until smooth to create the marinade.
Add the thinly sliced beef and sliced yellow onions to the marinade tossing thoroughly to coat every piece then set aside at room temperature for 15-20 minutes.
Meanwhile prepare the quick-pickled vegetables by combining sliced cucumber and julienned carrots in a bowl with rice vinegar sugar and salt stirring well and letting sit for 15 minutes to lightly pickle.
Cook or reheat the rice if needed so it is hot and ready for serving.
Heat a large skillet or wok over high heat add 1 tablespoon neutral oil and working in 2-3 batches sear the marinated beef and onions for 2-3 minutes per batch stirring frequently until the beef is caramelized and cooked through with edges slightly charred do not overcrowd the pan to ensure proper searing.
Return all batches to the pan stir in half the sesame seeds and cook 30 seconds more then remove from heat.
Divide the hot rice among 6 bowls top each with a generous portion of the spicy bulgogi beef and onions add a scoop of drained quick-pickled vegetables and garnish with remaining sesame seeds and sliced green onions.

Tips

- Pat the beef dry after marinating if it seems too wet to promote better caramelization during searing.
- Avoid overcrowding the pan during cooking as excess moisture prevents the desired caramelized crust on the beef.
- Substitute gochujang with sriracha mixed with a bit of miso for a non-Korean pantry version if needed.

Nutrition

Calories: 620
Protein: 38g
Carbs: 65g
Fat: 22g