Description
A flavorful and delicious addition to your weekly menu plan: Bulgogi Bowls! With sushi rice, kimchi and cucumbers!
Ingredients
Scale
Bulgogi Sauce:
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 tablespoon Gochunjung sauce
- 1 tablespoon rice wine vinegar
- 4 tablespoons soy sauce
- 2 teaspoon honey (sub granulated sugar)
- 2 teaspoons garlic, minced
- 1 tablespoons shallot, minced
- 2 teaspoon fresh ginger, grated
- 1 teaspoon chili garlic sauce
- (optional) red pepper flakes, to taste
- (optional) 1/2 tablespoon cornstarch (to help thicken)
- 1 – 1.5 pounds ribeye steak, very thinly sliced
- 1 tablespoon butter, more as needed (reg. or dairy-free)
Other Rice Bowl Add-Ins:
- 4 cups sushi rice
- 1–2 cups kimchi of your choice
- 2 cups English cucumbers, sliced
- 1/4 cup green onions, sliced
- sesame seeds, for garnish
Instructions
- Prepare Sauce: Combine Bulgogi Sauce ingredients in a mason jar. Tightly close lid and shake to combine. Feel free to make a double batch if you want extra sauce to pour over the rice.
- Prepare Sushi Rice: if you haven’t already make sure you are preparing your sushi rice.
- Marinate Steak: Very thinly slice ribeye steak into strips. Place in a bowl or reuseable silicone bag. Pour approx. 1/3 of the Bulgogi Sauce over the meat; toss to coat. Let marinate 15-30 minutes.
- Cook Steak: Bring a large cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. In batches, add marinated strips of beef and sear on both sides (approx. 30-60 seconds per side). Transfer to a plate and repeat until all the meat is seared.
- Extra Sauce + Toppings: Return all the meat to the pan and add the remaining sauce, sliced green onions and some sesame seeds.
- Build Bowls: Divide rice, beef bulgogi, kimchi, cucumbers and green onions between 4 bowls. Garnish with sesame seeds and extra sauce. Enjoy!
Notes
- Crushed Pear: a lot of bulgogi recipes call for crushed pear, I didn’t include that in this version in an effort to simply things, but feel free to add a little if you prefer. This is my spin on this classic dish so some ingredients may differ!
- Extra Sauce: feel free to double the sauce so you have extra to pour over your rice!
- Sushi Rice: we have a great recipe for classic sushi rice as well as an Instant Pot version!
- Cut of Meat: I tested this with sirloin steak and ribeye – the ribeye is significantly better (no surprise there), so that is what I recommend. You could make ground beef work too if you prefer!
Nutrition
- Serving Size:
- Calories: 694
- Sugar: 3.9 g
- Sodium: 556.8 mg
- Fat: 14.5 g
- Carbohydrates: 112 g
- Protein: 26.7 g
- Cholesterol: 43.1 mg