Korean Beef Bulgogi Bowls with Sesame Cucumber Salad
15min
12min
4
485
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
Slice the beef against the grain for maximum tenderness—this ensures each bite melts in your mouth. If you're short on time, ask your butcher to slice the sirloin for you. The key to great bulgogi is not overcooking the beef; it should still be slightly pink in the center for the most tender result.
Tags
Ingredients
1.5 lbs beef sirloin
4 TBSP soy sauce
2 TBSP brown sugar
2 TBSP sesame oil
3 cloves garlic cloves
1 TBSP ginger
2 medium english cucumber
2 TBSP rice vinegar
2 TBSP sesame seeds
2 cups cooked white rice
2 stalks green onions
Instructions
- 1
Slice the beef sirloin thinly (about 1/8 inch thick) against the grain and place in a large bowl.
- 2
Mince 3 garlic cloves finely and grate 1 TBSP fresh ginger using a microplane or box grater.
- 3
In a small bowl, whisk together 4 TBSP soy sauce, 2 TBSP brown sugar, 2 TBSP sesame oil, minced garlic, and grated ginger until sugar dissolves.
- 4
Pour marinade over beef slices and toss gently to coat evenly. Let sit for 5 minutes at room temperature.
- 5
While beef marinates, wash and slice 2 medium english cucumbers into thin rounds or matchsticks.
- 6
In a separate bowl, combine cucumber slices with 2 TBSP rice vinegar and 1 TBSP sesame seeds. Toss gently and set aside.
- 7
Heat 2 TBSP sesame oil in a large skillet over medium-high heat until shimmering (about 1 minute).
- 8
Working in two batches to avoid overcrowding, add marinated beef to the hot skillet and cook for 3-4 minutes per batch, stirring occasionally, until beef is browned and cooked through. Do not overcook.
- 9
Remove cooked beef from skillet and set aside.
- 10
Wash and slice 2 green onion stalks into thin rounds, separating white and green parts.
- 11
Divide 2 cups cooked white rice among 4 bowls.
- 12
Top each rice bowl with equal portions of cooked bulgogi beef, then arrange sesame cucumber salad on the side.
- 13
Garnish each bowl with remaining 1 TBSP sesame seeds and sliced green onions (both white and green parts).
Nutrition Information (per serving)
485
32g
42g
16g
Reviews (0)
No reviews yet
Be the first to review this recipe!