Beef Bulgogi Bowls, A Korean Favorite
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
665 kcal
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Cuisine
Korean
Beef Bulgogi Bowls, A Korean Favorite
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These bulgogi bowls combine richly marinated beef with steamed rice, kimchi, garlic, peppers, and ssamjang paste. You'll make this beef bulgogi more than once, we promise.
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Ingredients
- 1 1/2 pounds beef (any tender cut like tenderloin or top sirloin. We used a sirloin cut labeled "beef for bulgogi" from a Korean grocery store.)
- 1/2 large Korean pear (can sub 1 small Chinese pear or 1 small regular pear)
- 1/2 of a small onion
- 4 cloves garlic
- 1 inch piece ginger
- 2½ tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/8 teaspoon black pepper
- 1 tablespoon sesame oil
- 2 scallions (chopped, divided)
- 1/2 of a carrot (sliced thinly)
- 6 tablespoons oil (any preferred oil with a high smoke point)
- 5 cups Steamed medium grain rice (to serve)
- 1/2 cup kimchi (to serve)
- 3 cloves garlic (thinly sliced)
- 3 shishito peppers (thinly sliced)
- 2 tablespoons Ssamjang paste (or to taste)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Slice the beef and transfer to a mixing bowl or deep plate. Next, prepare the marinade by adding the pear, onion, 4 cloves garlic, ginger, soy sauce, brown sugar, black pepper, and sesame oil to a food processor or blender. Blend until you have a smooth purée. Pour the marinade over the beef, topping the whole mixture with half of your chopped scallions and all of the sliced carrot. Stir thoroughly and let marinade for at least an hour, preferably overnight.
- When the beef is done marinating, heat a cast iron skillet over high heat. The beef will cook in about 3 batches; Use 2 tablespoons of oil per batch.
- When the cast iron skillet is searing hot, lay pieces of beef in one layer to cover the pan. Let fry until crisped and caramelized, then flip and let fry again. The whole process takes 1-2 minutes per batch. Transfer to a plate. You'll probably have to scrape the pan in between batches, as the marinade crusts up the pan. Be sure to reheat the pan between batches!
- When all the bulgogi is cooked, assemble the bowls. Add a generous heap of rice to each bowl (this recipe serves 4-6 people). Top with the bulgogi, kimchi, garlic, Shishito peppers, and your reserved chopped scallions. Serve with additional kimchi on the side and ssamjang paste to taste (just shmear a little of this on the beef as you eat it). You can also sprinkle toasted sesame seeds over the top, if using. Enjoy this one guys!
Nutrition Information
Show Details
Calories
665kcal
(33%)
Carbohydrates
50g
(17%)
Protein
25g
(50%)
Fat
40g
(62%)
Saturated Fat
10g
(50%)
Cholesterol
81mg
(27%)
Sodium
631mg
(26%)
Potassium
473mg
(14%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
965IU
(19%)
Vitamin C
11.9mg
(13%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 50g | 17% |
| Protein | 25g | 50% |
| Fat | 40g | 62% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 631mg | 26% |
| Potassium | 473mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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