Ingredients
Scale
For the Bulgogi Marinade:
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon gochujang (Korean chili paste)
- ½ Asian pear, grated
- ½ small onion, grated
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and freshly ground black pepper, to taste
For the Beef and Bowl:
- 1½ pounds ribeye steak, thinly sliced
- 2 cups cooked white rice
- 1 cup mung bean sprouts
- 1 cup cucumber kimchi
- ½ cup sautéed greens (e.g., spinach or kale)
- Gochujang aioli (optional)
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
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Prepare the Bulgogi Marinade:
- In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, sesame seeds, gochujang, grated pear, grated onion, chopped green onions, minced garlic, and grated ginger. Season with salt and pepper to taste. Mix well until the sugar dissolves.
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Marinate the Beef:
- Place the thinly sliced ribeye steak in a resealable plastic bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are well-coated. Seal or cover and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to meld.
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Cook the Beef:
- Heat a large skillet over medium-high heat. Remove the beef from the marinade, letting excess drip off, and cook in batches to avoid overcrowding. Sear each batch for 2-3 minutes per side until caramelized and cooked through. For added char, finish the beef under the broiler for 1-2 minutes.
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Assemble the Bowls:
- Divide the cooked rice among four bowls. Top each with portions of the cooked beef, mung bean sprouts, cucumber kimchi, and sautéed greens. Drizzle with gochujang aioli if desired.
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Garnish and Serve:
- Sprinkle chopped green onions and sesame seeds over each bowl. Serve immediately and enjoy your homemade Beef Bulgogi Bowl!