Beef Bulgogi Rice Bowl
This is another great way to eat beef bulgogi. Most asian grocery stores have pre packed thinly sliced beef for bulgogi in their freezer section. They typically will use NY strip or ribeye. Top sirloin and flank steak will work as well. I would recommend not using any cuts less tender than these. The bulgogi tastes the best when you let the meat marinate overnight. But if you are in a rush, a couple of hours will do.You can use pretty much whatever vegetable you'd like. I wanted to us up some button mushrooms I purchased. More carrots, bean sprouts, broccoli, cabbage, would all work well with this.Serve this over steamed rice. This would also be great over rice noodles or in a lettuce wrap with a little bit of soy bean paste and a perilla leaf. BULGOGI!
Servings: 4
Ingredients
Bulgogi Marinade
- 3 tbsp light soy sauce
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp honey
- 1 tbsp rice cooking wine
- 2 tbsp garlic
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1/4 cup grated pear
- 1/4 tsp black pepper
Bulgogi Meat
- 1 1/2 lbs thinly slice strip, ribeye, or top sirloin
- 3 green onions chopped
- 1/2 medium onion thinly sliced
- 1 small carrot julienned
Other Vegetables
- 4 oz mushrooms sliced
Garnish
- toasted sesame seeds
Instructions
- Mix all marinade ingredients together.
- Add the sliced beef, green onion, onion, and carrot to the marinade. Mix thoroughly, making sure that the meat is marinated on each side. Let marinade for 4 hours, preferably overnight.
- When ready to use, let meat sit out at room temp for 30 minutes.
- In a large skillet or wok over high heat, add 2 tbsp of cooking oil. Add the mushrooms and beef bulgogi. Stir fry for 4-5 minutes.
- Turn off the heat. Drizzle 1 tbsp of sesame oil over the beef and mix.
- Serve the beef bulgogi stir fry over steamed rice. Garnish with more toasted sesame seeds.
