Korean Beef Bulgogi Rice Bowl
Zachs.foods cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
Thinly sliced beef is marinated overnight in a savory-sweet mixture of soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and grated prickly pear. The beef is quickly seared in batches for a takeout-style dinner in about 20 minutes once marinated.
- Time
- 14 hours 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 145 g
- 55 g
- 25 g
- 35 g
- 9 g
- 16 g
- 75 g
- 30 g
- 630 g
Weights are estimates. Together, the ingredients weigh about 1.46 kg before cooking, which is about 365 g per serving.
Steps
Prepare the marinade ingredients. Grate the garlic and ginger finely. Grate half of the prickly pear, removing the peel and seeds if present.
In a bowl, whisk together the soy sauce, brown sugar, sesame oil, and gochujang until the sugar is mostly dissolved and the mixture is smooth.
Add the grated garlic, ginger, and prickly pear to the marinade, then stir thoroughly to distribute the aromatics and fruit.
Place the thinly sliced beef in a large resealable plastic bag or shallow nonreactive container. Pour the marinade over the beef and turn or massage the bag gently so every slice is coated.
Seal the bag or cover the container and refrigerate overnight, or for at least several hours, to allow the beef to absorb the marinade. Keep the meat refrigerated while it marinates.
When ready to cook, heat the vegetable oil in a large skillet, griddle, or cast-iron pan over medium-high to high heat until it is shimmering and the pan is very hot.
Remove the beef from the marinade, allowing excess marinade to drip off. Add only enough beef to form a single uncrowded layer in the hot pan; work in batches so the meat sears rather than steams.
Sear the beef for about 2 minutes, without moving it excessively, until the underside is browned and the edges begin to caramelize.
Flip the beef and cook the second side for about 2 minutes, or until browned and cooked through. For food safety, beef should reach at least 145°F (63 °C) / 63°C (145 °F) followed by a brief rest; cook longer if using very thin slices that need to be well done.
Transfer the cooked beef to a plate and repeat with the remaining beef, adding a little more vegetable oil between batches if the pan is dry.
Serve the hot bulgogi over cooked rice as a rice bowl. Serve immediately while the beef is glossy, browned, and hot.
Notes
The description says the full recipe is in the creator's bio, but that information was not provided. Quantities are therefore estimates based on a typical bulgogi marinade. The transcript specifically says “half a prickly pear”; this unusual ingredient has been preserved rather than silently changing it to pear or Asian pear. The transcript says the prepared dish takes about 20 minutes to cook; the overnight marinating time is included in total time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 674
- Protein
- 38 g
- Carbs
- 67 g
- Fat
- 27 g
- Fiber
- 2 g
Where the calories come from
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