Korean Beef Bulgogi Rice Bowl

Ingredients

• 1 lb Beef, thinly sliced (Use a tender cut such as ribeye or sirloin; slice thinly against the grain.)
• 0.5 cup Soy sauce
• 0.25 cup Brown sugar (Adjust to taste for sweetness.)
• 2 tbsp Sesame oil
• 2 tbsp Gochujang (Korean fermented chile paste.)
• 3 cloves Garlic (Grated or finely minced.)
• 1 in Fresh ginger (Peeled and grated; approximately 1 tablespoon.)
• 0.5 Prickly pear (Grated, as stated in the transcript. Remove the peel and seeds before grating if necessary.)
• 2 tbsp Vegetable oil (For searing the beef; use more as needed when cooking in batches.)
• 4 cup Cooked rice (For serving as rice bowls; not specified in the transcript but suggested by the post hashtags.)

Steps

1. 1

   Prepare the marinade ingredients. Grate the garlic and ginger finely. Grate half of the prickly pear, removing the peel and seeds if present.

2. 2

   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.

3. 3

   Add the grated garlic, ginger, and prickly pear to the marinade, then stir thoroughly to distribute the aromatics and fruit.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Sear the beef for about 2 minutes, without moving it excessively, until the underside is browned and the edges begin to caramelize.

9. 9

   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 followed by a brief rest; cook longer if using very thin slices that need to be well done.

10. 10

    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.

11. 11

    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 per serving

• main
• rice bowl
• Korean-inspired
• marinated
• high-protein
• stovetop
• quick dinner
• make-ahead